Paella!

(vegetarian paella)

3 cups (750ml) vegetable stock

2 cups (500ml) water

pinch saffron threads

1 teaspoon olive oil

2 medium tomatoes (300g), seeded, 

chopped finely

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