Vegetable Paella

13 ingredients
7 steps

Ingredients

  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 1 (14 1/2 oz.) can tomatoes, drained and chopped
  • 3 leeks, chopped (white part only)
  • 1 (14 oz.) can artichoke hearts, drained, halved and sprinkled with lemon juice
  • 3 peppers, cut into strips (green and red)
  • 6 stalks asparagus, cut into 1-inch pieces
  • 1/2 c. frozen peas
  • 5 1/2 c. chicken or vegetable stock
  • 4 cloves garlic, minced
  • 2 sprigs parsley, minced
  • 2 c. uncooked rice
  • 1/2 Tbsp. saffron threads

Directions

  1. 1
    In a flat bottomed pan (at least 6-quart capacity), saute onions in oil until tender.
  2. 2
    Stir in tomatoes, leeks, artichoke halves with juice, peppers, asparagus and peas.
  3. 3
    Add 1 cup stock. Bring to a boil and simmer 10 minutes.
  4. 4
    Blend in garlic, parsley and 3 1/2 cups stock.
  5. 5
    In remaining cup of broth, boil saffron until bright orange in color (about 1 minute).
  6. 6
    Add to pan.
  7. 7
    Add rice and cook over medium heat, 20 to 25 minutes, until rice is done and liquid has evaporated.

Products Matching These Ingredients

Mct Oil Powder

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Canola Harvest® Original Vegetable Oil Spread Tub

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Minotaur bio - Huile d'Olive Vierge Extra

Minotaur bio - Huile d'Olive Vierge Extra

Minotaur

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Mt. olive, sweet 'n' hot salad peppers

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Whole peeled tomatoes in juice

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