Is there a simple, quick vegetarian paella recipe (with cooking instructions)?

Ideally, it would take 30 minutes to prepare and cook ... containing at least 5 vegetables (moderately priced vegetables).Is there a simple, quick vegetarian paella recipe (with cooking instructions)?
http://www.recipezaar.com/90586Is there a simple, quick vegetarian paella recipe (with cooking instructions)?
I don't have a recipe but I am sure if you go into www.vegetariantimes.com you can find one easily.
Vegetarian Paella





Two ingredients are especially critical for making an authentic Spanish paella. The first is Spanish sort grained rice -- especially rice from Calasparra, either Bomba or regular. These are special Spanish rices that absorb large amounts of the broth without becoming creamy or sticky -- as arborio and Asian rices do. Second is smoked paprika (piment贸n de la Vera) lends a depth of flavor which is unique to Spanish cuisine. It is the secret ingredient that makes a paella authentic.








Servings: 4





Ingredients:


1 tbsp extra virgin olive oil





3 piquillo peppers





1 large bermuda or Vidalia onion, chopped





1 large red bell pepper, cored, seeded and chopped





1 large green bell pepper, cored, seeded and chopped





3 large cloves or garlic, peeled and finely minced





1 - 1/2 tsp of bittersweet smoked paprika (Piment贸n de la Vera)





1 5 - 10 strands of saffron





1 medium zucchini, trimmed and cubed





4 large ripe tomatoes, peeled, seeded and chopped





Salt and pepper to taste





1 1/2 cups Calasparra or Bomba rice





3 cups vegetable stock, or 2 cubes vegetable bouillon. Keep stock warm.





Finely minced parsley





Preparation:


In a 13'; paella pan, heat the extra virgin olive oil over medium high heat. Add the Piquillo peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent. Add the garlic, smoked paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more. Stir in the rice and warmed stock and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed.





Cover with foil, put in 350 F oven for another 10 minutes, or until all the liquid is absorbed.





To serve, decorate with lemon wedges and chopped parsley.
Check on Vegetarian Times .com , they may be able to help you. Good luck
2 tbsp olive oil


1 onion, chopped


陆 red pepper, seeds removed and sliced


1 garlic clove, finely chopped


1 glass white wine


陆 tsp turmeric


陆 tsp paprika


200g/7oz cooked basmati rice


100g/3陆oz green and yellow beans, blanched and chopped











Method


1. Heat the olive oil in a large pan. Add the chopped onion, pepper and garlic and cook for five minutes.


2. Add the white wine, turmeric and paprika and cook for a further four minutes.


3. Add the cooked rice and the beans. Stir well and cook for a further two minutes.


4. Serve on a large plate.
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