Start by heating olive oil in your wide skillet or paella pan over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, about 5 minutes, filling your kitchen with a sweet aroma.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. The garlic should release a savory smell that complements the onions.
Add the rinsed short-grain rice to the pan and toast it for about 2 minutes, stirring constantly. You want the rice to look slightly translucent and smell nutty, developing a light sheen.
Next, stir in the chopped bell pepper and green beans, cooking for 3–4 minutes until the vegetables start to soften and the peppers develop a slight charred edge, adding smoky depth.
Pour in the warmed vegetable broth and add the soaked saffron threads along with their soaking water. Bring everything to a gentle simmer, adjusting the heat to maintain a low, steady bubbling without boiling vigorously.
Spread the rice evenly across the pan and cook uncovered over medium-low heat. Let it simmer gently for about 15 minutes, without stirring, until the liquid is mostly absorbed and the rice begins to develop a golden crust at the edges.
Check the rice: it should be tender with a slight bite, and the bottom should be crispy and golden—this is the socarrat that adds a delicious smoky crunch. If needed, add a splash more broth and cook a few more minutes.
If the rice appears too firm or the liquid is gone, cover loosely with foil or a lid and cook for an additional 2–3 minutes. If it's overdone or sticking, lower the heat and add a tiny bit of water to loosen the grains.
Remove the pan from heat and cover loosely with a clean towel or foil. Let it rest for about 5 minutes; this helps the flavors meld and the rice finish absorbing any residual moisture.
Uncover and gently fluff the rice with a spoon. Serve directly from the pan, garnished with fresh herbs or lemon wedges if desired, and enjoy the vibrant, smoky aroma and tender, fluffy rice.
