1. Boil peas,potato,carrot, beans, in water.

2. Drain, keep aside.

3. Boil rice in plenty of salted water till almost done.

4. Grain should be a little hard to press out.

5. Drain out excess water.

6. Cover and keep for 2 minutes.

7. Empty out in large plate.

8. Sprinkle saffron milk over it.

9. Mix saffron well.

10. Add boiled vegetables, chopped tomato, chopped pimientoes, garlic.

11. Mix well, without breaking rice grains.

12. Grease a paellera or a flat heavy based pan.

13. Heat oil in a small pan.

14. Add chopped onions,capsicums and stir fry till onions are pinkish.

15. Add tomato slices, salt, vinegar, stir.

16. Pour over rice and spread evenly.

17. Sprinkle cheese to cover vegetables on top.

18. Sprinkle 3 tbsp. milk all over dish.

19. Place pan covered on slow for 10 minutes.

20. Or bake in a preheated oven at 200C for 10 minutes.

Note: This is one of the many varieties of paella prepared differently in different regions. One can also use raw rice, and cook it in the paellera itself, spread out and then continue with the toppings.

Making time: 45 minutes
Makes: 6 adult servings
Shelflife : best fresh