This one is long overdue, considering I've made it about eight times already, including some birthday requests. It's Spanish so it goes well with the Tortilla Espanola. This is mostly from _The Mediterranean Vegan Kitchen_ by Donna Klein. The recipe is titled "Quick Farmer's Paella" -- farmers, as in vegetables, and quick, as in, well, quick. It's really just about adding stuff in the right order and simmering each one for the right amount of time before adding the next one. It all pretty much cooks in one big deep-sided, wide pot or pan with a lid. Start by simmering 4 cups of vegetable stock with 1/2 teaspoon of saffron threads. Then in the main paella pot: 1/4 cup olive oil 2 chopped onions 4 minced garlic cloves saute 2 minutes Add 2 chopped red bell peppers (or 1 red, 1 green) saute 3 minutes Add 1 28 oz can diced tomatoes with juice 1/4 teaspoon crushed red pepper salt and pepper to taste simmer uncovered 10 minutes Add 2 cups arborio rice stir 1 minute Add 2 cups cooked (or canned or frozen, thawed) lima beans 16 oz frozen, thawed (or canned, drained) artichoke hearts saffron broth simmer covered 10 minutes Add 3 carrots, thinly sliced simmer covered 10 minutes Add 2 cups peas, frozen, thawed [Also, I've more recently started stirring in some veggie sausage at this point -- last time I used 6 oz. of sauteed soy longaniza (similar to soyriso) and it was terrific.] simmer covered until the rice is creamy, not runny Season to taste with salt and pepper. Sometimes I use chickpeas or great northern beans instead of lima beans.