Paella vegetariana

I'm pretty sure my mom gave me this recipe given that it's a computer print out with nutritional information at the bottom (that I duly ignore(ed)), but I associate it with Tiana dinner dates. Clearly it is joy inducing, but is also one of those recipes that gives you time to prepare the next step while the previous is cooking. As a paella, the vegetables can be whatever is on hand. This is what I do:

1/2 cup water
1/4 tsp saffron threads
2 tbsp olive oil
1 red pepper, diced
1 medium onion, diced
1 can of artichoke hearts, quartered
2 cloves garlic, minced
1 1/2 cups medium-grain rice
3 cups vegetable stock
2 cups kale, in ribbons
1 cup chopped tomatoes fresh or canned
1 tsp smoked Spanish paprika
1/2 tsp salt
1 can's worth of cannellini or other small white bean
1/2 cup peas
1/3 cup cured black olives, chopped

Boil the water and add the saffron- put it aside for ten minutes.
Heat the olive oil and saute the bell pepper and onion until golden.
Add the artichokes and garlic and saute another five minutes then reduce the heat to low.
Add the rice and swirl it to coat it in the oil.
Pour in the stock, kale, and tomatoes and bring it all to a boil.
Add the saffron water, paprika, and salt, and reduce the heat again. Cover and cook for 15 minutes.
Mix in the beans and peas and cook covered until all the liquid has been absorbed.
Add the olives prior to serving or use as a garnish on each portion