Spring Vegetable Paella
Ingredients
Instructions
- Drain the artichoke hearts, reserving the brine.
- Quarter the artichoke hearts and set aside.
- Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
- Cover and bring to a boil on high heat.
- Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
- When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
- Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
- Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
- Add salt and pepper to taste.
- To serve the paella, spread the rice on a large platter or in a large bowl.
- Top the rice with the vegetables and their juices.
- Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
- Enjoy!
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).