Vegetable paella

For 4/6 persons:
1 can of beans corona gigante (the real white of Spain)-1 box of beans-a handful of green beans--a Zucchini-carrot-a piece of cauliflower-half red and half green, half yellow peppers or all three integers-an onion-olive oil (a glass or more)-lemon-100 grams of rice per head-sale
Ingredients Paellero: saffron (one packet)-clove (powder, if not put half a clove and then remove it when the rice is ready)-paprika pepper-garlic powder-vegetable stock
Tools: a low, wide pot

Cut all the vegetables into small pieces. Then FRY the onion and the cup of oil (the oil should cover all the Fund to a height of about 3 mm, in short, plenty of oil). Toss the vegetables in the sauce and Golden sear well. Pour in the rice and let it anoint (as they say you?) shooting well, mixing good vegetables and rice, because, after adding the broth, no longer touch. Salt on everything as required and mix thoroughly. Then pour the broth, which should be the usual extent, as with any risotto. Just poured the broth, add the spices of paellero (Note: the garlic you should definitely feel). Finish cooking completely without ever stir, then low heat and ... If it scorches a bit at the end, all the better: it's one of the good things paella, which was originally baked in wood-fired ovens and that obviously don't have the gas regulating knob so the paella he burned, but that is precisely its good ... Before eating, sprinkle with lemon juice squeezed over to moment.