Garden Paella

Name: Garden Paella
Ingredients: 2 tbsp (25 mL) olive oil; 1 sweet red pepper, cut in strips; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tomatoes, peeled and chopped; 1 1/2 cups (375 mL) Arborio or other short-grain rice; 3 cups (750 mL) chicken or vegetable stock; 3/4 tsp (4 mL) salt; 1/4 tsp (1 mL) saffron threads, crushed; 1 lb (500 g) asparagus; 1/2 cup (125 mL) sliced unblanched almonds; 2 hard-cooked eggs, cut in wedges; Pepper

13 ingredients

11 steps

Ingredients

2 tbsp (25 mL) olive oil
1 sweet red pepper, cut in strips
1 onion, finely chopped
2 cloves garlic, minced
2 tomatoes, peeled and chopped
1 1/2 cups (375 mL) Arborio or other short-grain rice
3 cups (750 mL) chicken or vegetable stock
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) saffron threads, crushed
1 lb (500 g) asparagus
1/2 cup (125 mL) sliced unblanched almonds
2 hard-cooked eggs, cut in wedges
Pepper

Directions

1

In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally.
2

Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated.
3

Remove from heat.
4

Stir in rice to coat.
5

Stir in stock, salt and saffron.
6

Return skillet to heat; bring to boil.
7

Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
8

Cut each asparagus spear into thirds crosswise; arrange over rice.
9

Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed.
10

With fork, stir in almonds.
11

Serve garnished with eggs and sprinkled with pepper to taste.