Vegetable Paella

Name: Vegetable Paella
Ingredients: 1/2 cup water; 1/4 teaspoon saffron threads; 2 tablespoons olive oil; 1 red bell pepper, diced; 1 medium onion, diced; 1/2 9-ounce package frozen baby artichokes, thawed, quartered; 2 large garlic cloves, minced; 1 1/2 cups paella rice, Arborio rice, or medium-grain white rice; 3 cups chicken stock or canned low-salt broth; 2 cups chopped escarole or chard; 1 cup drained canned ready-cut tomatoes; 3/4 teaspoon paprika; 1/2 teaspoon salt; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1/2 cup shelled fresh peas or frozen peas

15 ingredients

15 steps

Ingredients

1/2 cup water
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
1/2 9-ounce package frozen baby artichokes, thawed, quartered
2 large garlic cloves, minced
1 1/2 cups paella rice, Arborio rice, or medium-grain white rice
3 cups chicken stock or canned low-salt broth
2 cups chopped escarole or chard
1 cup drained canned ready-cut tomatoes
3/4 teaspoon paprika
1/2 teaspoon salt
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup shelled fresh peas or frozen peas

Directions

1

Bring water to a boil in small saucepan.
2

Add saffron, cover and remove from heat.
3

Let stand 10 minutes.
4

Heat olive oil in heavy large saucepan over medium-high heat.
5

Add bell pepper and onion and saute until onion is golden, about 8 minutes.
6

Add artichokes and garlic and saute 5 minutes.
7

Reduce heat to low.
8

Add rice and stir to coat with oil.
9

Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently.
10

Add saffron water, paprika and salt.
11

Reduce heat to medium-low.
12

Cover and cook 15 minutes.
13

Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes.
14

Remove saucepan from heat.
15

Let stand 5 minutes and serve.