Artichoke Paella

1/2 tsp saffron threads
2 Tbs hot water
3 Tbs olive oil
3 Tbs dried minced onion
1 zucchini, coarsely chopped
2 garlic cloves, crushed
1/4 tsp cayenne pepper
15 oz can diced tomatoes, drained
15 oz can chickpeas, drained
15 oz can quartered artichoke hearts, drained
1 1/2 cups medium-grain paella rice
5 1/2 cups simmering vegetable stock
8 oz green beans, blanched
salt and pepper

1) Put the saffron threads and water in a small bowl and let infuse for a few minutes.
2) Meanwhile, heat the oil in a paella pan and cook the onion and zucchini over medium heat, stirring for 2-3 minutes, or until softened. Add the garlic, cayenne pepper and saffron (and it's water), and cook, stirring constantly, for 1 minute. Add the tomatoes, chickpeas and artichokes, and cook, stirring, for an additional 2 minutes.
3) Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for an additional 10-15 minutes, or until the rice grains are plump and cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
4) When all the liquid has been absorbed and you detect a faint toasty aroma coming from the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan.

Review: As I type this, I realize I forgot to add the green beans. Oops. I used bulgur instead of rice, which halved the cooking time and almost halved the amount of stock needed. I guess I skipped the second half of 3) and forgot about the poor beans. This was yummy even without them and made 6 bowls of food!