Vegetable Paella Recipe

480g Calasparra Rice
1 head of garlic chopped
1 red capsicum cut into strips
3 artichokes cut in slices
1 cup of peas
1 large onion – diced
75g green beans
2 Rice Tomatoes diced
10 tablespoons extra virgin olive oil
Salt/Pepper
Pinch Saffron
1 teaspoon smoked paprica

Put the pan on the heat and fry the garlic, onion and red capsicum.  Remove the red capsicum and set aside.  Add the artichokes, beans and peas and cook for 5 minutes, adding salt and pepper to taste.  Add the tomato and cook until the mixture thickens.  Add the Saffron and Smoked Paprica and 3.5 litres of water cook for 15 minutes.

Add the rice and distribute evenly, cooking on medium heat for 15 minutes until the rice is done with minimal stirring.  Decorate the Paella with the red capsicum strips.  When the rice is cooked take the paella pan off the heat and allow to stand for a few minutes before serving.

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