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1
Combine the vegetable broth, salt to taste, and saffron in a pot.
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2
Cover and keep warm over low heat.
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3
Preheat the oven to 400F for a gas oven, 450F for an electric one.
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4
Heat the oil in a paella pan that measures 13 inches across the top.
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5
Add the limas, carrots, mushrooms, green beans, peppers, and zucchini and stir-fry over high heat, stirring frequently, for about 10 minutes.
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6
Add the garlic and cook for 2 minutes more, then add the tomatoes and paprika and cook over high heat for another minute.
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7
Taste for salt (the mixture should be well salted) and pour in the broth.
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8
Bring to a boil, add the rice, and boil until the rice is no longer soupy but enough liquid remains to continue cooking the rice, about 10 minutes.
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9
Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10 to 12 minutes in a gas oven, 15 to 20 minutes in an electric one.
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10
Remove to a warm spot, cover with foil, and let sit for 5 to 10 minutes, until the rice is cooked to taste.
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11
To make the socarrat crust, uncover the paella and return to the stove over medium-high heat.
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12
Cook without stirring for about 2 minutes, until a crust of rice forms on the bottom of the pan (be careful not to let it burn).
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13
Serve, scraping up the crust with the edge of an inverted metal pancake turner.
