Spring-Vegetable Paella

Name: Spring-Vegetable Paella
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1/4 cup drained sliced jarred pimientos, chopped (one 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; 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 frozen peas; 1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced; 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

Spring-Vegetable Paella was pinched from <a href="http://www.foodandwine.com/recipes/spring-vegetable-paella" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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2 tablespoons olive oil

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1 onion, chopped

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1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)

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1 tomato, peeled and chopped

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1 clove garlic, minced

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1 1/4 teaspoons salt

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1/4 teaspoon turmeric

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2 cups rice, preferably medium-grain such as arborio

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3 cups canned low-sodium chicken broth or homemade stock

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1 cup water

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1/2 cup chopped flat-leaf parsley

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1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces

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1 cup frozen peas

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1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced

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2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

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