Veggie Pieces "M" 1 kg
Round brown rice 1 kg
Peas 100 g
Carrots 400 g
Red peppers 4
Red/yellow cherry tomatoes 40
Button mushrooms 500 g
Lemons 3
French beans 400 g

Black olives 150 g
Paprika 10 g
Turmeric 20 g
Crushed garlic 4 cloves
Saffron 1 teaspoon
Toasted almonds 100 g
Olive oil 100 g
Fresh coriander 30 g
Vegetable stock 170 cl

Prepare the vegetable stock and set aside. Cut up the mushrooms and red peppers.
Put them in a large saucepan along with the peas, green beans, carrots and Veggie Pieces M.
Add the turmeric, paprika, lemon juice, a dash of olive oil, garlic and salt.
Fry for approx. 5 minutes until the vegetables are soft.
Cut up the tomatoes and add them to the pan with the saffron and olives.
Leave to simmer for a few minutes then add the rice and vegetable stock. Put a lid on the pan.
Bring to the boil, then turn down the heat and leave to simmer for 1 hour.
Stir no more than once every 20 minutes.
After an hour, check the rice has cooked. If it is not ready yet, keep cooking for a few minutes.
Add in the juice from the 2 remaining lemons, as well as the toasted almonds.
Serve the paella in wide-rimmed bowls and sprinkle it with chopped coriander.