Spring Veggie Paella

By Jess Kehoe

Back in college I did the Europe trip that so many kids do and I have this great memory of being in Barcelona, wandering side streets when we came upon this neighborhood feast.  There were a few people mixing food in a HUGE paella pan, and a very long table set out in the middle of the street.  We stopped to say hi see what was going on, and were invited to join them for food.   I'm pretty sure that meal was better than this cheater version, but I would say this is a pretty good quick version.  This recipe is a great vegetarian option, but I could see adding some shrimp, or sausage to this easily if you want some meat in your meal.   You don't need a real paella pan, but you will want a pretty big frying pan. I have a big 12" one and it was pretty full by the end!

Ingredients
2 tablespoons olive oil
1 onion, chopped
4 oz jar of pimientos, drained and chopped
1 can diced tomatoes, with the juices
1 clove of garlic, minced
1 1/4 teaspoon salt
1/4 teaspoon turmeric
2 cups rice, medium grain
3 cups chicken broth 
1 cup water
1/2 cup chopped parsley
1/2 lb asparagus, cut into 2-inch pieces
1 cup frozen peas
1 6 1/2 oz jar of artichoke hearts, drained and sliced
1 can cannellini beans, drained

Instructions
Begin by chopping your onions and veggies so you are all prepped.  Using a large frying pan, heat the oil on moderate heat.  Add the onion and saute until translucent, about 5 minutes.  Add the pimientos, tomato and garlic, cook stirring occasionally for about 2 minutes.

Stir in the salt, turmeric and rice.  Add the chicken broth, water and parsley and bring this to a boil.  Lower to moderate heat and cook, stirring frequently, until the liquid is absorbed by the rice, about 10 minutes.  

Stir in the asparagus, peas, artichokes and beans, reduce heat to low and simmer, covered for about 15 minutes.  **I added about 1 cup of extra chicken stock during this time, because it seemed to be too dry.  

Remove from heat and let stand about 10 minutes before serving.

​Enjoy!