Vegetarian Paella

• 1 cup haricot beans dried
• 1/4 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 onion diced
• 1 red capsicum small, cut into strips
• 5 garlic cloves crushed
• 1 1/4 cups arborio rice
• 1 tablespoon sweet paprika
• 1/2 teaspoon mixed spice
• 1/2 teaspoon salt
• 3 cups vegetable stock
• 14 ounces chopped tomatoes
• 1 1/2 tablespoons tomato paste
• 5 1/2 ounces edamame shelled
• 3 1/2 ounces leaves Swiss Chard, no stem, shredded
• 14 ounces artichoke hearts drained and quartered
• 4 tablespoons chopped cilantro

1. Put the haricot beans in a bowl, over with cold water and soak overnight. Drain and rinse well. Place the saffron threads in a small frying pan over medium-low heat. Dry-fry, shaking the pan for 1 minute or until darkened. Remove from heat and, when cool, crumble in a bowl. Pour in 1/2 cup of warm water and allow to steep.
2. Heat the oil in a large paella pan or frying pan. Add the onion and capsicum and cook over medium-high heat for 4-5 minutes, or until the onion is soft. Stir in the garlic and cook for 1 minute. Reduce the heat and add the beans, rice, paprika, mixed spice and 1/2 teaspoon salt. Stir to coat. Add the saffron water, stock, tomato and tomato paste and bring to a boil. Cover, reduce the heat and simmer 20 minutes.
3. Stir in the edamame, Swiss chard and artichoke hearts and cook, covered, for 8 minutes or until all the liquid is absrbed and the rice and beans are tender. Turn off the heat and leave for 5 minutes. Stir in the cilantro just before serving.

haricot beans, saffron threads, olive oil, onion, garlic, arborio rice, sweet paprika, mixed spice, salt, vegetable stock, tomatoes, tomato paste, chard, cilantro

Taken from www.yummly.com/recipe/Vegetarian-Paella-1674206 (may not work)