Heat the paella pan over medium heat and pour in 2 tablespoons of olive oil, warming until shimmering and fragrant.
Add the chopped onion and bell pepper, sautéing until they soften and release a sweet aroma, about 5 minutes. Look for a gentle caramelization around the edges.
Stir in the minced garlic and cook for 30 seconds until fragrant, then sprinkle in the smoked paprika and chili flakes, stirring for a moment until the oil turns a rich red and smoky aroma fills the air.
Pour in the warmed vegetable broth and add the soaked saffron threads, stirring gently to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes, and the broth to turn a vibrant golden yellow.
Sprinkle the rinsed short-grain rice evenly across the pan’s surface without stirring, then turn the heat up to high. Let the rice cook undisturbed for 8-10 minutes, until most of the liquid is absorbed and the rice begins to crackle around the edges, signaling the start of socarrat formation.
Nestle the vegan chorizo slices, diced tomatoes, and zucchini into the rice, pressing them gently into the surface. Reduce the heat to low and continue cooking for another 10-15 minutes, allowing the rice to become tender and the bottom to crisp into a golden socarrat.
When you hear a gentle crackling and see a deep golden crust forming at the bottom, remove the pan from the heat. Cover loosely with a towel or foil and let rest for 5 minutes to allow flavors to meld and socarrat to set further.
Uncover and garnish with fresh herbs or lemon wedges if desired, then serve directly from the pan, reveling in the smoky, crispy, tender layers of this vibrant vegan paella.
