Vegan Spanish Paella

• 2 cups basmati rice soaked water for 30 minutes prior to cooking
• 2 1/2 cups vegetable stock
• 6 mini bell peppers Roasted, any color
• 1 cubanelle pepper Roasted
• 1/2 cup sweet pea Green, fresh or frozen
• 1 pinch saffron soaked in 3 tbsp of warm water for 30 minutes
• 1 onion large, sliced vertically
• 4 chilli Green Hot, vertically slit
• 1 teaspoon cracked pepper
• 2 tablespoons olive oil
• salt to taste

1. In a thick, deep bottomed skillet, heat the oil and add the onions. Saute until browned.
2. Add the green chilli and cracked pepper and fry it for a couple of minutes.
3. Pour the vegetable stock plus saffron soaked water and bring to a boil. Add the salt and give it a stir.
4. Drain the water completely from rice and add it to the skillet.
5. Add the roasted or freshly cut peppers(I used oven-roasted peppers for this recipe) and green peas.
6. Check for salt and cook with closed-lid for 7-8 minutes on a low-medium flame.

basmati rice, vegetable stock, bell peppers, pepper, sweet pea green, saffron, onion, chilli green, cracked pepper, olive oil, salt

Taken from www.yummly.com/recipe/Vegan-Spanish-Paella-1674476 (may not work)