[2nd May 2006]

Vegetarian Paella

Serves 4.

Vegetables:

* 300gr. Cauliflower
* 200gr. Green beans
* 1 aubergine
* 1 courgette
* a hand full of spring onions
* 1 medium onion (finely chopped)
* 2 artichokes (peeled and quartered)
* 3 -4 medium grated tomatoes or can of chopped tomatoes (225g)
* 1 clove of garlic finely chopped

Rice and Spices:

* Rice, one cupful per person (400g)
* Sweet paprika (Pimentón Dulce) 2 teaspoons
* Saffron (one teaspoon)

Miscellaneous:

* Vegetable stock (double the volume of rice)
* Olive oil (5 tablespoons)
* Salt (e.g. Saxa fine salt - not rock salt)

Preparation:
Before you begin, ensure the pan is level. When pouring the oil, check that it stays in the middle of the pan. If you are using dried butter beans, soak them in water overnight.

Method:

1. Pour the olive oil into the pan.
2. Next add the vegetables (Runner and Butter beans) and cook for 3-4 minutes.
3. Make a space in the middle of the pan and add the tomatoes. Fry lightly and when they start to get darker, add the sweet paprika (Pimenton Dulce). Stir well.
4. Next, fill with water until it reaches the top of the pan. Add some salt.
5. Let everything boil vigorously for 30 minutes, then taste for salt.
6. Add the rice and the saffron spreading it evenly around the pan, and let it cook on a low to medium heat for about another 15-20 minutes or until all the water has evaporated.
7. Add the fresh rosemary approximately 5 minutes before the end of cooking.
8. Let it rest for a few minutes before eating.

Please note, it is essential you use the correct size of pan for the number of persons - do not half fill a pan with ingredients!

Recipe originally posted on & © [1] www.eatpaella.co.uk