Vegetable Paella

Ingredients

• 1/4 teaspoon saffron thread, crushed
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2-3 garlic cloves, minced
• 3/4 cup red bell pepper, coarsely chopped
• 3/4 cup green bell pepper, coarsely chopped
• 1 1/2 cups short-grain rice, such as Valencia or arborio rice
• 3 1/2 cups water
• 1 1/2 teaspoons tomato paste
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 cup frozen green pea
• 1/2 cup frozen green bean
• 1/2 cup fresh asparagus tips
• 1 medium ripe tomato, coarsely chopped
• 4 artichoke hearts, quartered
• cooked green peas (for garnish)
• pimiento, slices (for garnish)

Directions

1. 1

   In small cup, mix saffron threads with 1 tablespoons water and set aside.

2. 2

   In large skillet or wide-bottom stockpot, heat olive oil.

3. 3

   Add onion, garlic, and red and green bell peppers.

4. 4

   Sauté 2 minutes.

5. 5

   Stir in rice and sauté another minute or until rice grains are well coated in oil.

6. 6

   Add water and bring to boil over high heat, then immediately reduce heat to medium.

7. 7

   Stir in saffron-and-water mixture, tomato paste, salt, paprika, black pepper, and oregano, followed by peas, beans, asparagus tips, and tomato.

8. 8

   Cover and cook over medium heat 15 minutes.

9. 9

   Stir in artichoke hearts and set heat to low-medium.

10. 10

    Cover and cook another 15 minutes or until rice grains are fluffy.