Chunky vegetable paella

Try serving your paella with a large dollop of very garlicky aioli and some finely chopped parsley. Vary your vegetables to suit the seasons, but remember to add quick-cooking vegetables later.

Ingredients

¼ cup	Olive oil
1 pinch	Saffron threads
1	Onion
3 cloves	Garlic
1	Yellow capsicum
1	Red capsicum
1	Eggplant
2 tsp	Paprika
½ tsp	Salt
2 cups	Arborio rice (Main)
400 g	Chopped tomatoes (Main)
1 ½ Ltr	Vegetable stock
125 g	Mushrooms
125 g	Green beans

Directions

1. Place the saffron in 3 tablespoons of warm water and set aside.
2. In a large frying pan, heat the oil and fry the sliced onion, crushed garlic, chopped capsicums and eggplant for about 5 minutes, stirring occasionally. Sprinkle in the paprika and salt and stir again.
3. Mix in the rice, then pour in the heated stock, tomatoes, saffron, mushrooms and beans.
4. Bring to the boil then simmer for 20 minutes on a low heat until the rice is just tender to the bite, stirring occasionally.