Veg Paella

• 300 gr. rice (carnaroli, baldo or similar)
• 800 ml. vegetable broth
• 200 gr. mushrooms
• 2 carrots
• 200 gr. snow peas
• 150 gr. peas
• 3 spponfuls diced fresh tomatoes
• 1 spoonful tomato concentrate
• ½ red pepper
• ½ green pepper
• ½ onion
• 1 clove of garlic
• 1 pinch of saffron
• ½ teaspoonful sweet paprika
• a traditional Spanish dish prepared in a particular pan: if you don't have this “paella pan” use the largest pan possible because this dish is prepared without ever mixing and at the base a nice tasty crust should form

1. Prepare the vegetable broth with carrots, onion, celery and salt.
2. Dice the onion and peppers, chop the garlic, clean the mushrooms, cut the snow peas into strips, the carrots into rounds.
3. Cook the vegetables in a pan.
4. Heat the “paella pan” on a flame, add a drizzle of oil and sautee the garlic and onion. Add the cooked vegetables, tomatoes and concentrate.
5. Now pour in the rice and leave to soak up the flavour for 1-2 minutes before adding the hot broth, saffron and sweet paprika. 
6. During the cooking, don't mix the rice. To check the rice just shake the paella every now and again. 
7. Alternatively you could cook everything in the oven.

This recipe is a little difficult but very rewarding! At home my daughter, Chiara, always prepares this dish and it's a real treat to see her at the cooker, especially if this is the result!