Multi-Vegetable Paella

Very delicious! We substituted the broad beans for peas, and the black olives for green ones. The latter didn't work at all, green olives didn't meld well with the other ingredients, though I could see black olives working. The other substitution, broad beans for peas, would have worked well if I had warmed the peas up before adding them. As they didn't need to be shelled I thought that steeping them in hot water wasn't necessary - well, that's not true, but luckily in may case I didn't have to worry about a crust, so I just mixed in the peas and waited till everything was warmed through. Last, we used normal tinned artichokes as that's the only thing we get - grilled and conserved in oil is probably a lot better; you might want to use fewer artichokes if you don't get the nice ones (but don't omit them entirely).

As I used plain nameless risotto rice, I had to add about 100ml more liquid and let simmer for 7 extra minutes - just check before you add the last few ingredients and cover with aluminum foil.

I really enjoyed the flavours combining so well, but especially that accent provided by the cayenne pepper.

Edited one day later: Yesterday, I prepared the paella in a pan with a heavy bottom, and the rice cooked evenly; today, I used a different (read: cheaper) pan. In the centre, the rice was cooked, but because you're not supposed to stir and the pan didn't conduct the heat well, it remained uncooked at the edges.

Also, I had forgot to buy extra tomatoes and artichokes and used dried tomatoes and an extra quantity of peas instead - it was nice as well, but I do prefer fresh tomatoes.

Edited 2 October 2013: We made it again, and this time we had too much liquid, making the rice slightly overcooked and the paella a bit watery and not as flavourful. I suspect that this is due to the pan we used in combination with the quantity made. Last time, both pans we used were wide and flat. This time, we used our Le Creuset which has a wonderful heavy bottom, and the same surface area as each of the other two pans - only that this time we made a double portion, so we would have needed double the surface area as well. For this reason it's probably worth it to stick to the quantities given in the recipe, or use two pans if you need a four servings size (or a huge paella pan if you have that).

Edited 19 October 2014: I made this again last night and tonight. Yesterday, I was watching it closely, and moved the pan around a lot, as I have a gas stove with a very small ring of fire, and the pan I was using was a cheap one that doesn't spread the heat particularly well. Tonight, I was slightly distracted as I was also talking on the phone while cooking, so I didn't move the pan as much, and lo and behold, the rice in the middle was cooked while the rice at the edges wasn't.

Vibrant in both appearance and flavour, this recipe epitomizes for me what this book is all about....presenting vegetables in innovative, appealing and delicious ways.

The rice (I used Arborio) is simmered slowly with sauteed onions, peppers and fennel, saffron and smoked paprika in a vegetable stock. Marinated artichokes, fresh tomatoes and fava beans (I forgot to look for frozen so used edamame) are then added to the rice and steamed. The dish is finished with olives, parsley and lemon.

The rice was perfectly cooked except for the bottom crust....there wasn't one. I was a little disappointed since everything about the cooking technique (do not stir!) was pointing in that direction so I'll try a different pan next time.

Every bite offered a different blend of flavours....sweet, smoky, earthy, hot (not too hot), salty, tangy....definitely a party in your mouth. When even the committed carnivore in the family enjoys it, you know the recipe's a winner!

This serves 3-4 as a main course.