* Olive oil
* 1 large Onion, chopped
* Garlic, to taste. finely Diced
* 1 Green pepper, chopped
* 1 Aubergine, sliced, sprinkled with a little Salt and drained
* 125 g Mushrooms, sliced
* 100 g Garden peas
* 100 g fine Green beans
* 100 g small Broad beans
* 500 ml Paella rice
* 2 tins Tomatoes, drained or tomate frito, to taste
* 1 ltre warm or hot water or Vegetable stock
* A few strands of Saffron, crushed and dissolved in a little warm water
* 4-6 Artichoke hearts
* 1 jar Preserved Red peppers, cut inti strips
* Parsley, finely chopped

===Method===
* Heat the Oil in a large Frying pan or a Paellera.
* Add the Onion, Garlic and Green pepper and and allow to soften and colour slightly.
* Dice the Aubergine and add to pan, allowing to sauté for a couple of minutes.
* Add the Peas, fine Beans, Broad beans and Mushrooms and Simmer over a medium heat for a few minutes.
* Stir in the Rice and sauté for a minute or two.
* Add the Tomatoes and mix well, stirring the Rice at the bottom to make sure that it does not stick.
* Stir in the water and the Saffron and Simmer uncovered over a low heat.
* When nearly done add the Artichoke hearts and strips of Red pepper.
* When it is cooked, cover and allow to stand for about 5 minutes before serving.
* Garnish with the chopped Parsley.

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