Paella is a rice dish native to Valencia, Spain.
They fix it there in huge skillets over open fires in the same spirit
as the American cookout. The version below is easier to make than the
one they make in Spain, and it's full of veggies.
2 cups of cooked rice
2 tbsp. olive oil
1 onion, chopped
1 leek, sliced thin (discard the darkest green third of the leek)
2 cloves garlic, minced
½ red or yellow pepper (or combination), chopped
½ can of pinto beans (15 oz), drained and rinsed
½ can of quartered artichoke hearts, drained (don’t use the
½ cup frozen peas
1 can (15 oz), whole tomatoes with juice (cut up the tomatoes a little
1 ½ tbsp. turmeric
About 10 saffron pieces
1 tbsp. parsley
Salt & pepper
1) Cook rice according to package directions, but use vegetable broth
instead of water for cooking.
2) Heat olive oil in large, deep skillet over medium heat. Add chopped
onion and leek and sauté about 5 minutes. Add red pepper and spices.
Then add garlic. Saute a few minutes.
3) Add the can of tomatoes, the pinto beans, the artichoke hearts and
the peas and simmer about 10 minutes.
4) Add the rice to the mixture and combine. Let everything cook together
another 5 or 10 minutes.
Makes a huge pot of paella.
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