3 cups (750ml) vegetable stock
2 cups (500ml) water
pinch saffron threads
1 teaspoon olive oil
2 medium tomatoes (300g), seeded,
1 medium red capsicum (200g), chopped finely
1 medium red onion (170g), chopped finely
2 cloves garlic, crushed
2 teaspoons smoked paprika
1¾ cups (350g) arborio rice
1 cup (120g) frozen peas
1 medium zucchini (120g), chopped finely
1 tablespoon finely chopped fresh flat-leaf parsley
Combine stock and the water in medium saucepan; bring to the boil.
Remove from heat; stir in saffron.
Heat oil in large frying pan; cook tomato, capsicum, onion,
garlic and paprika, stirring, until onion softens.
Stir in rice then stock mixture; bring to the boil.
Reduce heat; simmer, uncovered, without stirring, 20 minutes.
Sprinkle peas and zucchini evenly over surface of rice;
simmer, covered, about 10 minutes or until rice is tender.
Remove from heat; stand, covered, 5 minutes before serving.
Serve paella sprinkled with parsley.
image and recipe courtesy The Australian Women's Weekly