vegetarian paella

(serves five)

vegetarian paella

3 tbsp olive oil

2 hard boiled eggs, cut into fourths
2 cups rice
3/4 cauliflower
2/3 cup peas
2/3 corn

2 cups vegetable stock (up to 4 cups)
1 can tomatoes

a pinch of saffron threads
2 tsp paprika
1 tsp salt
1/2 tsp pepper

1 lemon, cut into eighths

Add the olive oil to the paella pan, on the stove, over medium heat. Once hot, add the cauliflower, and brown. Mix in the rice, and cook until slightly golden and translucent. Add the vegetable stock and the can of diced tomatoes, and dissolve the spices into the stock. Add the remaining vegetables. Cook, adding more liquid when necessary (I've had to add up to 4 cups).

Make the hard boiled eggs and set aside to cool.

The rice should take around 45 minutes to cook. Garnish with eggs and lemon. Serve with salad and a good red wine.