There's this crepe restaurant in town that serves the most amazing vegetable paella I've ever eaten. And that steaming dish of paella, served in its own cast-iron pan, has had me on a mission for the last month to find both a perfect paella pan and to perfect a paella recipe that is completely vegetarian. (I suspect my favorite restaurant has used chicken stock.)
I'm still minus the pan, which means I'm minus that wonderful thick "crust" on the edges of the paella, but I've finally hit on a combination of ingredients that drench the thing in flavor (minus chicken stock, amen).
1 Tbl. olive oil
2 carrots, sliced thin
1 cup corn
1 can diced tomatoes (soup-can size)
1 cup brown rice
2 1/2 cups vegetable broth
1 can artichoke hearts, drained
1/2 tsp. saffron threads
1 cup frozen peas, thawed
Saute carrots in oil about 3 minutes. Add corn, tomatoes and artichokes and heat another 2 minutes. Add rice, broth, and saffron. Bring to a boil. Cover and lower heat, simmering 40-50 minutes. Add peas and steam for a few more minutes.