How to cook
Pour 4 tbsp of the hot vegetable broth over the saffron and let it sit for 5 min.
In the meantime, heat the olive oil in a paella pan. Put the chopped onions and mashed garlic in it. Braise them for about 3 min. on low heat, while stirring periodically.
Add the 2 types of rice to the pan and stir. Cook for about 2-3 min. Pour the rest of the broth in the pan, along with the zucchini pieces and saffron. Stir well and put the mixture to boil. Remove the grease.
Cover it and boil very carefully for about 15 min., without lifting the lid. Add the carrot and a yellow pepper, chopped into strips. Throw in the corn and tomatoes, which you've removed the seeds from, peeled and finely chopped ahead of time. Salt and sprinkle with black pepper. Remove the lid and cook another 5 min. or until the rice is nearly softened.
Add the mushrooms, peas, taste it and boil the dish uncovered until the mushrooms soften. Stir, so it doesn't burn.
Serve thus prepared paella, garnished with peppers that have been cut into strips.