Recipe(tried): Another Vegetable Paella for Romona

I recently posted another vegetable Paella for my dear friend Cali, because she wanted several suggestions for using saffron. Here it is:

VEGETABLE PAELLA

2 pimentos(1 red & 1 green) sliced,
2 eggplants (cubed),
green beans, sliced,
2 garlic cloves, crushed in a mortar or thinly sliced,
1 artichoke, boiled and sliced as for a saut ,
1 cup already boiled navy beans or 1 can navy beans, drained,
1 cup sliced mushrooms,
1 cup froxen young peas,
2 cups of long or medium rice,
2 tb or more of olive oil,
salt & pepper to taste ,
a few threads of saffron dissolved in boiling water.

Figure 1 part rice, for 1,5 parts water.
stir fry in olive oil the vegetables lightly. When they are brilliant in color and al dente, add the rice, 1/2 cup of rice per portion, then add the broth or liquid (with the seasonings, including the saffron) in the proportion mentioned. I always use chicken broth. Be careful with the amount of broth added because the vegetables do release a lot of water. Let simmer for 20 minutes, until water dissappears & craters are formed in the surface. Move the paella from the bottom up, cover with aluminum foil and continue cooking at Low heat for 10 more minutes. Let it rest, covered, for a few minutes before serving.