1/4 teaspoon saffron threads
2 tablespoons olive oil
1 onion, diced
1 small red capsicum, cut into strips
5 garlic cloves, crushed
1 1/4 cups arborio rice
1/2 teaspoon mixed spice
1/2 teaspoon salt
3 cups vegetable stock
1 1/2 tablespoons tomato paste
3 1/2 ounces Swiss Chard leaves (no stem), shredded
1 can (14 oz) artichoke hearts, drained and quartered
Put the haricot beans in a bowl, over with cold water and soak overnight. Drain and rinse well. Place the saffron threads in a small frying pan over medium-low heat. Dry-fry, shaking the pan for 1 minute or until darkened. Remove from heat and, when cool, crumble in a bowl. Pour in 1/2 cup of warm water and allow to steep.
Heat the oil in a large paella pan or frying pan. Add the onion and capsicum and cook over medium-high heat for 4-5 minutes, or until the onion is soft. Stir in the garlic and cook for 1 minute. Reduce the heat and add the beans, rice, paprika, mixed spice and 1/2 teaspoon salt. Stir to coat. Add the saffron water, stock, tomato and tomato paste and bring to a boil. Cover, reduce the heat and simmer 20 minutes.