1 large eggplant, cut in half and sliced
3 tablespoons olive oil
2 onions, quartered and sliced
2 garlic cloves, crushed
1 1/2 cups arborio rice
5-6 cups vegetable stock
pinch of saffron threads
1 red pepper, halved, seeded, and sliced
1 yellow pepper, halved, seeded, and sliced
7 ounces green beans, halved
2 cups mushrooms, halved
1 dried chili, crushed
1 cup frozen peas
salt and pepper to taste
Heat 2 tablespoons of the oil and fry eggplant until slightly golden. Transfer to clay pot.
Add remaining oil and saute onion, stirring occasionally, until golden.
Add garlic and rice and cook 1-2 minutes, until rice becomes transparent. Pour in 3 3/4 cups of stock into the clay pot, add a pinch of saffron, then transfer the rice mixture to the pot.
Add peppers, green beans, mushrooms, and chilli to pot. Season to tast, and stir to mix. Place in cold oven.
Set oven to 400 and allow to cook for 1 hour, or until rice is almost tender. After 40 minutes, remove from oven and add a little more stock to moisten the paella. Stir, re-cover, and return to oven.
Add the peas and little more stock and cook for an additional 10 minutes before serving.
Any vegetable — broccoli, carrots, cauliflower, zucchini — is suitable. For a tomato paella, replace 1 1/3 cups of stock with 1 14 ounce can chopped tomatoes.
from One Pot, Clay Pot, Slow Pot.