SPRING-VEGETABLE PAELLA

Serves 4.

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 rice; 3 cups canned low-sodium chicken broth;
1 cup water; 1/2 cup chopped flat-leaf parsley; 1 cup frozen peas;
1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces;
1 6 1/2 ounce jar marinated artichoke hearts, drained and sliced;
2 cups drained and rinsed canned cannellini beans (one 19 ounce can).

You don't need a paella pan to make paella; any large frying pan will do.

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:

Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds.  

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