Vegetarian Paella

*Vegetarian Paella*
Serves 4

A delicious way to get in some of your five a day, bursting with flavour, colour and summer veg! Who says Vegetarian food has to be boring!

large pinch of saffron threads
65ml hot water ((generous 1/4 cup)
5 TBS olive oil
200g red or yellow cherry tomatoes (1/2 pound)
100g fine green beans trimmed (1/4 pound)
4 baby courgettes, trimmed and halved (zucchini)
80g frozen peas, thawed (1/2 cup)
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
320g paella rice (1 1/2 cups)
800ml vegetable stock (3 1/3 cups)
30g flaked almonds, toasted (3 TBS)
freshly ground seasalt and black pepper
chopped parsley to garnish

Put the saffron in a cup with the hot water and set aside to infuse.  Place half the olive oil in a large skillet (with a lid) and then add the cherry tomatoes.  Cook, shaking occasionally, for about 2 minutes, until the skins just begin to split.  Remove to a bowl with a slotted spoon. Add the courgettes, beans and peas.  Cook, stirring frequently over medium high heat for 2 to 3 minutes.  Scoop out into the bowl with the tomatoes.  Add the remaining oil to the pan.  Add the garlic and the rosemary.  Cook for about a minute to flavour the oil. Add the paella rice and stir to coat, then pour in the stock and saffron water. Bring to the boil, then reduce to a simmer.  Cook gently over low heat, stirring occasionally,  for about 20 minutes, or until all of the liquid has been aborbed.  Scatter the vegetables over top and cover tightly. Cook for five minutes longer.  Season to taste.  Scatter the almonds and some chopped parsley over top and serve.