This one is long overdue, considering I've made it about eight
times already, including some birthday requests. It's Spanish
so it goes well with the Tortilla Espanola.

This is mostly from _The Mediterranean Vegan Kitchen_ by Donna
Klein. The recipe is titled "Quick Farmer's Paella" --
farmers, as in vegetables, and quick, as in, well, quick. It's
really just about adding stuff in the right order and simmering
each one for the right amount of time before adding the next
one. It all pretty much cooks in one big deep-sided, wide pot
or pan with a lid.

Start by simmering 4 cups of vegetable stock with 1/2 teaspoon
of saffron threads. Then in the main paella pot:

1/4 cup olive oil
2 chopped onions
4 minced garlic cloves

saute 2 minutes

2 chopped red bell peppers (or 1 red, 1 green)

saute 3 minutes

1 28 oz can diced tomatoes with juice
1/4 teaspoon crushed red pepper
salt and pepper to taste

simmer uncovered 10 minutes

2 cups arborio rice

stir 1 minute

2 cups cooked (or canned or frozen, thawed) lima beans
16 oz frozen, thawed (or canned, drained) artichoke hearts
saffron broth

simmer covered 10 minutes

3 carrots, thinly sliced

simmer covered 10 minutes

2 cups peas, frozen, thawed
[Also, I've more recently started stirring in some veggie
sausage at this point -- last time I used 6 oz. of sauteed soy
longaniza (similar to soyriso) and it was terrific.]

simmer covered until the rice is creamy, not runny

Season to taste with salt and pepper.
Sometimes I use chickpeas or great northern beans instead of
lima beans.