Vegetable Paella
13 ingredients
7 steps
Ingredients
- 2 Tbsp. olive oil
- 2 onions, chopped
- 1 can tomatoes, chopped
- 3 leeks (white part), chopped
- 1 can artichoke hearts, drained and chopped
- 3 peppers (green and red), cut into strips
- 6 asparagus, cut up
- 1/2 c. frozen peas
- 5 1/2 c. chicken stock
- 4 cloves garlic, minced
- 2 sprigs parsley, minced
- 2 c. uncooked rice
- 1/2 Tbsp. saffron threads
Directions
-
1In a flat bottomed pan, saute onions in oil over low heat until tender.
-
2Stir in tomatoes, leeks, artichokes, peppers, asparagus and peas.
-
3Add 1 cup stock.
-
4Bring to a boil and simmer 10 minutes. Blend in garlic, parsley and remaining stock.
-
5Season to taste. Add rice and cook over medium heat for 20 to 25 minutes, until rice is cooked and all liquid has evaporated.
-
6Stir in saffron and let stand 5 minutes.
-
7Serves 4.
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