Preparation

• Light a charcoal chimney filled with just enough briquettes to make a single layer of coals in the barbecue kettle.

• In a medium pot, warm vegetable broth over medium-low heat. Add smoked paprika and saffron, gently crumbling the saffron between your fingers. Heat broth until hot but not boiling.

• When the briquettes are covered in white ash, spread them evenly across the bottom of the kettle. Place a 15-inch paellera on the grill over the charcoal. Pour the olive oil into the paellera and swirl until the oil coats the bottom.

• Add the onion to the paellera and saute until translucent, about 5 minutes, stirring occasionally. Add the peppers and eggplant, and saute until lightly brown and soft, about 10 minutes, stirring occasionally. Add the garlic and saute until fragrant, about 30 seconds. Add the beans and diced tomatoes with liquid. Cook 5 minutes longer.

• Add the rice to the vegetable mixture, stirring to coat the rice in the sofrito. Add hot vegetable broth. Spread the rice evenly in the paellera and stop stirring. Close the lower grill vents slightly to decrease the temperature so as not to scorch the rice. Let simmer about 30 minutes, untouched, until the broth is absorbed and a golden socarrat forms on the bottom of the pan.

• Remove the paellera from the grill, cover with aluminum foil, and let it rest 10 minutes before serving. Garnish with chopped parsley and serve directly from the pan.

Stove instructions

Preheat oven to 350 degrees. Saute the vegetables in a 12-inch cast-iron pan or other heavy, oven-proof skillet. Add the beans and diced tomatoes with liquid. Cook 5 minutes. Add the rice and hot broth, smoothing the rice evenly over the bottom of the skillet. Bake uncovered, without stirring, for about 30 minutes, until the broth is absorbed. Finish on the stovetop over medium-high heat, 3 to 5 minutes, until the socarrat forms.