Paella can be done in many ways including vegetarian. Get your favorite vegetables in season, some arborio rice and a good pinch of Spanish saffron and you're ready to make a fabulous meal.
I make this special paella whenever artichokes are in season and with it the usual paella vegetables like bell peppers, green beans, onions,tomatoes and peas. I added zucchini, green unions and fava beans well.
Start with an 18"wide paella pan and sautee in olive oil the aromatic vegetables first until wilt and transparent. Peppers first then the onions followed by the tomatoes.
Add 4 cups of arborio rice at this point, stirring it together to coat every grain with the aromatic sofrito. Then add the rest of the vegetables. Stir for a couple of minutes and add water just enough to cover the rice. Stir in the saffron that have been ground in a wooden mortar and pestle. I usually pour a little hot water to get every bit of it. Season well with your favorite salt for the rice will absorb every flavor.
Allow the liquid to boil and reduce until you see the rice appear cooking away. Lower the flame to minimum and cover the pan for at least 20 minutes. Do not open at this point. Just make sure the heat is evenly distributed all over the pan by rotating it around every now and to prevent scorching at the bottom.
The rice should be perfectly cooked after 20 minutes and ready for the table.
Garnish with half a lemon and serve immediately.