A Spanish Paella

A Spanish Paella

NARGESI ESFENAAJ

Serves: 4

Ingredients

14 oz jar artichoke hearts, drained and quartered (reserve the liquid)
½ cup brown rice
1 teaspoon salt
24 fl.oz water
1 tablespoon olive oil
1 onion, finely chopped
½ cup celery, chopped
2 garlic cloves, crushed
2 teaspoons thyme, freshly chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups asparagus, cut into 2 inch pieces
1 cup fresh tomatoes, chopped
½ cup frozen peas
½ cup sweet corn
Salt and black pepper to taste
½ teaspoon saffron threads

Instructions:

STEP 1:
Soak saffron in 2 tablespoon of boiling water for 10-15 minutes.

STEP 2:
Place the artichoke liquid, salt and saffron infusion with rice in a medium saucepan. Add water (sufficient water to cover the rice with 1 inch of liquid) and stir well.

STEP 3:
Bring to boil, reduce the heat, cover and simmer for 45-50 minutes until the rice is tender and adding more water if necessary.

STEP 4:
Heat the oil in a large saucepan; add the onion, celery and garlic and sauté until soft.

STEP 5:
Add thyme, bell peppers and asparagus and stir to coat. Cover and sauté over medium heat, stirring frequently for 5 minutes adding a little water to prevent from sticking.

STEP 6:
Add the peas, tomatoes, artichoke hearts and sweet corn, stir well and simmer for 5-10 minutes until the vegetables are tender.

STEP 7:
Adjust the seasoning then drizzle the vegetables with a little extra olive oil.

STEP 8:
Pile the rice onto warmed plates and spoon the vegetable mixture on the top. Serve hot.

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