1/2 tsp saffron threads
2 tbsp hot water
6 tbsp olive oil
1 Spanish onion, sliced
3 garlic cloves, minced
1 rede bell pepper, seeded and sliced
1 orange red bell pepper, seeded and sliced
1 large eggplant, cubbed
7 oz/200 g/1 cup medium-grain paella rice
20 fl oz/ 625 ml/ 2 1/2 cups vegetable stock
1 lg/450 g tomatoes, peeled and chopped
salt em pepper
4 oz/115 g green beans, halved
14 oz/400 g canned pinto beans
How To Make The Paella
1- Put the saffron threads and water in a small bowl or cup and let infuse for a few minutes.
2- Meanwhile, heat the oil in a paella pan or wide, shallow skillet and cook the onion over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, bell peppers, and eggplant and cook, stirring frequently, for 5 minutes.
3- Add the rice and cook, stirring constantly, for 1 minute, or until glossy and coated. Pour in the stock and add the tomatoes. saffron and its soaking water, salt, and pepper. Bring to a boil, then reduce the heat and let simmer, shaking the skillet frequently and stirring occasionaly, for 15 minutes.
4- Stir in the mushrooms, green beans, and pinto beans with their can juices. Cook for an additional 10 minutes, then serve immediately.