You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds.
Plus: More Vegetable Recipes and Tips
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
3 cups canned low-sodium chicken broth or homemade stock
1 cup water
1/2 cup chopped flat-leaf parsley
1/2 pound asparagus, tough ends snapped off and discarded, spears cut into
1 cup frozen peas
1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced
In a large frying pan, 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.
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