What you need :
1/2 tsp. saffron threads (find this in your spice section)
2 tbsp. hot water
3 tbsp. olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 tsp paprika
8 oz tomatoes, peeled and cut into wedges (perhaps canned?)
1 red bell pepper, halved and seeded, then broiled, peeled, and sliced
1 green bell pepper, halved and seeded, then broiled, peeled and sliced
15 oz canned chick peas, drained
12 oz or 1-1/2 cups medium-grain paella rice
42 fl oz or 5- 1/2 cups low sodium vegetable stock
2 oz cup shelled peas
5-1/2 oz fresh asparagus spears, blanched
salt(if needed) and pepper
1 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
1 lemon, cut into wedges to serve
What to do:
1. Put the saffron threads and water in a small bowl and let infuse for a few minutes.
2. Meanwhile, heat the oil in a paella pan and cook the onion over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, paprika, and saffron and its soaking liquid and cook, stirring, for 1 minute. Add the tomatoes, bell peppers, and chickpeas and cook, stirring, for an additional 2 minutes.
3. Add the rice and cook, stirring constantly, for 1 minute or until glossy and coated. Pour in most of the hot stock and bring to a boil. Reduce the heat and let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the peas, asparagus, and parsley and season with salt and pepper. Shake the pan and cook for an additional 10-15 minutes, or until the rice grains are plump and cooked. Pour in a little more hot stock if necessary, then shake the pan to spread the liquid through the paella.
4. When all the liquid has been absorbed and you detect a faint toasty aroma coming from the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Sprinkle over chopped parsley to garnish and serve direct from the pan with the lemon wedges for squeezing over the rice.