Spring Vegetable Paella

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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