Delicious Vegetable Paella

By Dr. Joel

Part of Heart Health Bootcamp Meals >>

 

INGREDIENTS

• 2 1/2 cups Vegetable Stock
• 1/2 teaspoon Saffron Threads( you can get these at Trader Joe’s)
• 1 medium onion
• 1 Yellow Bell Pepper, Sliced
• 1 Red Bell Pepper, Sliced
• 1 cup Mushrooms, Sliced
• 3 cloves Garlic, minced
• 1 cup short grain rice
• 2 Roma Tomatoes, chopped or 1 -14oz can or box diced tomatoes
• 1 1/2 teaspoons Smoked Paprika
• salt and pepper to taste
• 1/2 cup Green Peas (fresh or defrosted)
• 1 can Artichoke Hearts in water, drained and chopped
• 1 15 oz can Garbanzo beans, rinsed and drained( I use Eden organic)
• 1/2 cup Parsley, chopped

INSTRUCTIONS

1. In a small bowl, add the saffron threads to 3 tablespoons warm water, let sit 10 minutes to steep.
2. In a medium saucepan heat small amount of the broth. Add the onion and saute for 2 minutes.
3. Add sliced red and yellow pepper and continue to saute until softened, about 5 minutes. Add the mushrooms and garlic and saute for 5 minutes or until the mushrooms softened and release liquid. Season with salt and pepper.
4. Increase heat to medium-high. Add a third of the broth, then Add the rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through.
5. Reduce heat to medium-low. Add one-third of the saffron and stir.
6. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.
7. Add the next third of the stock and cook for 5 minutes uncovered or until almost absorbed.
8. Add remaining third of stock and cook for 5-10 minutes uncovered.
9. Add the garbanzo beans, stir the mixture.
10. Sprinkle surface of paella with peas and artichoke hearts.
11. Cover entire pan with tin foil and leave to cook on a low heat for 12 minutes.
12. After 12 minutes, turn the heat off but leave the paella pan covered with tin foil for another 10 minutes.
13. Remove tin foil after 10 minutes and garnish with parsley.

Tip: You can add leftover spinach, or any other veggies in the fridge when you add the peas.