Spanish Vegan Paella(Pa-YaY-Yea)

What comes to mind when you think of Spain? Matadors, Flamenco dancers and PAELLA. Paella is a saffron-flavored dish made with rice, meat, seafood and vegetables. I have made many versions of this - with meat, seafood, both meat and seafood and just a vegetarian version. So what makes this a Vegan one? I soaked them Saffron Strands in water rather than milk. Lol. This is going as an entry to WYF:Specialty Food hosted by EC@ Simple Indian Food.

Ingredients:

• Basmati Rice - 2 cups, soaked in water for 30 minutes prior to cooking
• Vegetable Stock - 2 1/2 cups, click here for the recipe
  
• Mini Bell Peppers - 6, any color, oven-roasted(optional)
  
• Cubanelle Pepper - 1, oven-roasted(optional)
  
• Green Sweet Pea - 1/2 cup, fresh or frozen
  
• Saffron - a pinch, soaked in 3 tbsp of warm water for 30 minutes
• Onion - 1 large, slice vertically
• Green Hot Chilli - 4, vertically slit
  
• Cracked Pepper - 1 tsp
• Olive Oil - 2 tbsp
• Salt for taste
  

Procedure:

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

• Serve immediately. Note: Paella really stands on its own. Side-dish is Optional. 

Makes 3-4 servings.

Enjoy!