A Spanish Paella

Serves 4


14 oz jar artichoke hearts, drained and quartered (reserve the liquid)
1/2 cup brown rice
1 teaspoon salt
24 fl.oz water
1 tablespoon olive oil
1 onion, finely chopped
1/2 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
1/2 cup frozen peas
1/2 cup sweet corn
Salt and black pepper to taste
1/2 teaspoon saffron threads

Soak saffron in 2 tablespoon of boiling water for 10-15 minutes.
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.
Bring to boil, reduce the heat, cover and simmer for 45-50 minutes until the rice is tender and adding more water if necessary.
Heat the oil in a large saucepan; add the onion, celery and garlic and sauté until soft.
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.
Add the peas, tomatoes, artichoke hearts and sweet corn, stir well and simmer for 5-10 minutes until the vegetables are tender.
Adjust the seasoning then drizzle the vegetables with a little extra olive oil.
Pile the rice onto warmed plates and spoon the vegetable mixture on the top. Serve hot.

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