Paella Recipe

• 2 cups long-grain Rice
• 3½ cups Water
• 1 Carrot (peeled and chopped)
• 10 French Beans (peeled and chopped)
• ¼ cup Shelled Peas
• 1 Potato (peeled and chopped)
• 1 Tomato (chopped)
• 2 Tomatoes (sliced thinly)
• 1 Capsicum (sliced thinly)
• 1 Onion (sliced thinly)
• 4 Bell Peppers (finely chopped)
• 1 tsp crushed Garlic
• 1 tsp White Vinegar
• 2-3 threads Saffron (dissolved in 1 tbsp warm milk)
• 3 tbsp Olive Oil
• ½ cup Cheese (grated)
• Salt (to taste)

• Preheat oven to 350 degree F.
• Cook peas, potato, carrot, and beans in water, until tender. Drain and keep aside.
• Boil rice in 3½ cups salted water, until tender but firm, on medium-low heat.
• Transfer into a separate platter and drizzle saffron milk over it.
• Mix well and add boiled vegetables, chopped tomato, chopped bell peppers, salt, and garlic. Stir gently.
• Butter a flat heavy-based pan and transfer the rice-mixture into it.
• Heat oil in a small pan.
• Fry sliced onion and capsicum, until light golden.
• Add tomato slices, salt, and vinegar. Stir.
• Pour the mixture and cheese over the rice evenly.
• Bake for 10-12 minutes.
• Serve hot.