Tony's Table With Stephanie: Spring Vegetable Paella
Spring Vegetable Paella
Ingredients:
1 medium white onion, chopped
1 tomato, chopped,
1 garlic clove, minced
1 tsp sea salt
1 pinch turmeric
1 cup Spanish rice
1 jalapeno
2 cups low sodium chicken stock
½ cup water
1 bunch flat leaf parsley, chopped
1 bunch asparagus, chopped
1 jar marinated artichoke hearts
15 oz cannellini beans, rinsed
Directions:
In a large pan, heat extra virgin olive oil over low heat
Add onion and garlic to pan then cook together for about 5 minutes
Add tomato and jalapeno, cook together while stirring for 2 minutes
Stir in turmeric and rice, then add chicken broth, water, and parsley
Bring the heat to medium and bring the pan to a boil
Stir frequently for about 9 minutes, until liquid has been absorbed into the rice
Add asparagus, artichokes, and beans
Bring heat back down to low and simmer, covered, for 15 minutes
Remove from heat, cool for 5 minutes, then fluff and serve.
