# Ingredientes:
→ Grains
01 - 1 cup Bomba or Arborio rice
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup green beans, trimmed and cut
→ Broth
06 - 2 cups vegetable broth
→ Spices
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon saffron threads
09 - Salt and pepper to taste
→ Aioli
10 - 1/2 cup mayonnaise
11 - 1 teaspoon lemon juice
12 - 1/4 teaspoon saffron threads, steeped in 1 tablespoon warm water
13 - 1 garlic clove, minced
→ Oil
14 - 2 tablespoons olive oil
# Instrucciones:
01 - In a large skillet, heat olive oil over medium heat. Add the diced bell pepper, zucchini, green beans, and cook for about 5-7 minutes until slightly tender.
02 - Stir in the rice, smoked paprika, saffron, salt, and pepper. Pour in the vegetable broth and bring to a simmer. Cover and cook for about 20 minutes, until the rice is tender and the liquid is absorbed.
03 - While the rice cooks, prepare the saffron aioli by combining mayonnaise, lemon juice, steeped saffron, and minced garlic in a bowl. Mix well and set aside.
04 - Once the rice is done, fluff it with a fork and allow it to cool slightly.
05 - Using small cups or molds, pack the rice mixture firmly into each cup. Top with grilled veggies and a generous dollop of saffron aioli.
06 - Serve warm or at room temperature.
