Vegetable Paella

2 teaspoons olive oil
1 cup red pepper
1 cup shallots
1 cup sliced carrots
14-ounce can diced san marzano tomatoes
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1 cup marinated artichoke hearts, quartered
1 cup mushroom
1 cup sliced yellow squash
1 cup sliced zucchini
1 cup sliced carrots
1 cup frozen green baby peas
6 to 8 saffron threads
1 tablespoon paprika
1 bay leaves
2 cups bomba rice
5 cups reduced-sodium vegetable broth
Salt and freshly ground black pepper

Heat oil in a large paella pan or skillet over medium-high heat. Add shallots, carrots, tomatoes, saffron, and bay leaf saute 15 minutes. Add artichokes, squash, zucchini, asparagus, and peas simmer 5 minutes. Add rice and broth and cook until liquid is absorbed.

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