- Special Pricing
Spring Vegetable Paella
- Active Time 15m
- Total Time 40m
You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/4 cup drained sliced jarred pimientos, chopped (1 4-ounce jar)
- 1 tomato, peeled and chopped
- 1 clove garlic, minced
1 1/4 teaspoons salt
- 1/4 teaspoon turmeric
- 2 cups rice, preferably medium-grain such as arborio rice
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 cup water
- 1/2 cup chopped flat-leaf parsley
1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
- 1 cup frounceen peas
- 1 6.5-ounce jar marinated artichoke hearts, drained and sliced
- 2 cups drained and rinsed canned cannellini beans (1 19-ounce can)
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato and garlic and cook, stirring occasionally, for 2 minutes.
Stir in the salt, turmeric and rice. Add the chicken broth, water and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
Stir in the asparagus, peas, artichokes and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.
Tip: WINE RECOMMENDATION:
Sauvignon blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a sauvignon blanc from New Zealand is what you want here.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
684 calories; 8g total fat; 0mg cholesterol; 1290mg sodium; 124g carbohydrates; 11g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .