This is from ” The Foods and Wines of Spain” by Penelope Casas. If preparing for vegetarians you can just use vegetable stock rather than chicken stock, and for vegans omit the eggs. Serve with a salad and perhaps a light red wine.
Taking into account different cooking times cook the green beans, peas, broad beans, carrots and artichokes in water until just tender. Drain the vegetables and reserve 4 cups of the cooking liquid to make the stock with a stock cube.
Heat the oil in a 15" paella pan. Saute the onion and red pepper until the onion is wilted, stirring. Add the tomato and cook for 10 minutes, stirring frequently.
Mix the almonds, garlic and 2 tbsps of the parsley in a blender until they are very finely chopped.
Add the rice to the tomato and stir to coat. Stir in the garlic mixture, green beans, peas, broad beans and carrots. Pour in the hot stock and add the saffron and salt. Boil, reduce heat and cook on the top of the stove for 7 minutes until the rice is no longer soupy.
Transfer to a 325 F oven and bake uncovered for 10 minutes until the rice is almost done. Decorate with the artichokes and egg wedges and bake for 5 minutes more.
Remove from the oven, cover loosely with foil and allow to sit for 10 minutes. Decorate with remaining parsley and lemon wedges before serving.