Mediterranean Vegetable Paella

Place the saffron in a small bowl; add 2 tablespoons of boiling water and steep 5 minutes.

Place the oil in a paella pan or large skillet and set over medium heat. Add the onion, bell pepper and garlic, and cook 3-4 minutes. Add the tomato, paprika and oregano, and cook 3-4 minutes more, or until the mixture is very tender and almost sticky.

Add the stock, rice, steeped saffron, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and gently simmer for 20 minutes, or until the rice is firm/tender and still slightly wet (add a little more stock if it is not).

Nestle the artichokes, zucchini, mushrooms, red bell pepper and olives into the rice. Cover and cook 4-5 minutes, or until the vegetables are heated through. Let the paella rest a few minutes before serving. Sprinkle with parsley and serve.

cook's notes

To grill the vegetables, place the cut zucchini, mushrooms and red bell pepper in a bowl and toss with 2 tablespoons of olive oil and salt and pepper to taste. Grill one minute per side over medium heat, or until firm tender and nicely colored.