Simple Vegetable Paella

1 quart chicken stock, vegetable stock or garlic broth
Generous pinch (about 1/2 teaspoon) saffron threads
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
1 red pepper, cut into strips
1 green pepper, cut into strips
2 cups medium-grain rice
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 pound ripe tomatoes, seeded and grated on the large holes of a box grater; or peeled, seeded and chopped; or 1 14-ounce can chopped tomatoes with juice
1/4 pound green beans, trimmed and cut in 1-inch lengths
2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced)
1 can chickpeas, drained and rinsed, or 1 1/2 cups fresh or thawed frozen lima beans
1 cup shelled fresh or thawed frozen peas
Salt and freshly ground pepper

1. Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.

2. Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, or a paella pan. Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes. Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.

3. Add the stock, green beans, artichokes and chickpeas or lima beans. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.

Recipe adapted from the New York Times

Seafood paella

1 1/2 lb. uncooked, cleaned shrimp
1/4 cup of olive oil
salt and pepper
Paprika
Dried Oregano
1 Yellow Onion, diced
5 garlic cloves, minced
1/2 cup of fresh flat-leaf parsley, chopped
2 Cups of Arborio rice
2 cups of chopped vine ripened tomatoes, need to be juicy, or 2 cups of diced canned tomatoes without juice
1/4 cup red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
4-5 cups of fresh chicken or vegetable broth
1 tsp saffron powder (or a pinch of saffron threads)
1lb. clams
1/2 cup sweet peas, frozen
1 lemon

Heat oil in 14 in paella pan. when oil is hot, saute the onions, red bell pepper, jalapeno, garlic, and some of the parsley, reserve the other half for later. Cook for 5 minutes on a medium heat. Then, add tomatoes, season well and cook until the mixture caramelizes a bit and the flavors meld, the vegetables should have a thick consistency. Fold in the rice and stir-fry to coat the grains. Pour in chicken broth and make sure every grain of rice is covered with broth. Add half of the saffron and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs some of the liquid. Add the rest of the saffron and parsley. Continue simmering for another 5 minutes. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Clams are cooked once they are fully opened. If they don't open, they are no good. Give the paella a good shake and let it simmer, without stirring, until the rice is to the consistency you want, al dente or soft for about 15 minutes. Add peas about 5 minutes before paella is finished - when the rice looks fluffy and moist. Serve with lemon wedges on the side.