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Spring Vegetable Paella

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 35 min
  • 60 min
  • $
Gatheredtable
adapted fromFood and Wine

Ingredients

  • 1 onion, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1 tomato, peeled and chopped
  • 1 clove garlic, minced
  • 6.5 oz jar marinated artichoke hearts, drained and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 teaspoons sea salt
  • 1/4 teaspoon turmeric
  • 2 cups arborio rice
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup water
  • 1/2 cup chopped fresh italian parsley
  • 1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1 cup frozen peas
  • 15 oz canned cannellini beans, drained and rinsed

Directions

Prep: 1. Chop onion, red peppers, tomato, parsley, asparagus. 2. Mince garlic. 3. Slice artichoke hearts. Make: 1. Heat oil over low heat in a large pan with a lid. Add onion, cook until soft, about 5 minutes. 2. Add red peppers, tomato, and garlic; cook, stirring occasionally, 2 minutes. 3. Stir in: salt, turmeric, rice, chicken broth, water, and parsley; bring to a boil. 5. Continue cooking over moderate heat, stirring frequently, until the rice has absorbed most of the liquid, about 7 minutes. 6. Stir in asparagus, peas, artichokes, beans. Reduce heat; simmer, covered, 15 minutes. 7. Remove from heat and let stand, covered, for 10 minutes before serving.

Goes great with these recipes

Baguette
Simple Green Salad

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