Vegetable Paella

Name: Vegetable Paella
Ingredients: 14 teaspoon saffron thread, crushed; 14 cup olive oil; 1 small onion, finely chopped; 2 -3 garlic cloves, minced; 34 cup red bell pepper, coarsely chopped; 34 cup green bell pepper, coarsely chopped; 1 12 cups short-grain rice, such as Valencia or 1 12 cups arborio rice; 3 12 cups water; 1 12 teaspoons tomato paste; 1 teaspoon salt; 1 teaspoon paprika; 14 teaspoon black pepper; 12 teaspoon oregano; 12 cup frozen green pea; 12 cup frozen green beans; 12 cup fresh asparagus tips; 1 medium ripe tomatoes, coarsely chopped; 4 artichoke hearts, quartered; cooked green peas (for garnish); pimiento, slices (for garnish)

20 ingredients

10 steps

Ingredients

14 teaspoon saffron thread, crushed
14 cup olive oil
1 small onion, finely chopped
2 -3 garlic cloves, minced
34 cup red bell pepper, coarsely chopped
34 cup green bell pepper, coarsely chopped
1 12 cups short-grain rice, such as Valencia or 1 12 cups arborio rice
3 12 cups water
1 12 teaspoons tomato paste
1 teaspoon salt
1 teaspoon paprika
14 teaspoon black pepper
12 teaspoon oregano
12 cup frozen green pea
12 cup frozen green beans
12 cup fresh asparagus tips
1 medium ripe tomatoes, coarsely chopped
4 artichoke hearts, quartered
cooked green peas (for garnish)
pimiento, slices (for garnish)

Directions

1

In small cup, mix saffron threads with 1 tablespoons water and set aside.
2

In large skillet or wide-bottom stockpot, heat olive oil.
3

Add onion, garlic, and red and green bell peppers.
4

Saute 2 minutes.
5

Stir in rice and saute another minute or until rice grains are well coated in oil.
6

Add water and bring to boil over high heat, then immediately reduce heat to medium.
7

Stir in saffron-and-water mixture, tomato paste, salt, paprika, black pepper, and oregano, followed by peas, beans, asparagus tips, and tomato.
8

Cover and cook over medium heat 15 minutes.
9

Stir in artichoke hearts and set heat to low-medium.
10

Cover and cook another 15 minutes or until rice grains are fluffy.