2 lg. onions
6 tbsp. olive oil
1 1/2 c. (375 ml) brown rice
3 3/4 c. (30 ml) water
1 pkt. of saffron 2 pkts give more intense color and flavor
2 tsp. sea salt
Freshly ground black pepper
2 lg. cloves garlic, crushed
4 lg. carrots
1 lg. red pepper
4 tomatoes, peeled
1 c. (250 ml) frozen green peas
1 c. (250 ml) slivered almonds toasted on a dry baking sheet in moderate oven for 10 to 15 minutes

Peel and slice onions. Heat the oil in large saucepan and saute the onions for 10 minutes, until they're soft but not browned. Wash rice and add to the onion together with water, saffron, salt a good grinding of pepper and garlic. Bring water to boil and then turn heat down, put lid on saucepan and leave the rice to cook very gently for 40 minutes. While rice is cooking, scrape the carrots and cut them into chunky pieces. Cut the pepper into rings, discarding the seeds, and quarter the tomatoes. After the rice has been cooking for 20 minutes, add the carrots, just put them in on top of the rice, put lid back on saucepan.

10 minutes later add the pepper in the same way. When the rice has cooked for 40 minutes, put the tomatoes and peas into saucepan too. Put lid back and leave rice, off the heat, for another 15 minutes, to finish cooking slowly in its own heat. Then gently reheat the mixture, stirring with a fork to mix the rice with all the other vegetables. Sprinkle the nuts on top of the paella just before you serve it, so that they keep nice and crisp.