Artichoke & White Bean Paella
Ingredients:
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2 Tbsp olive oil
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1 onion, chopped
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1 red bell pepper, chopped
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2 carrots, chopped
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4 garlic cloves, minced
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1 tsp salt
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1/8 tsp black pepper
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1/2 tsp smoked paprika
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1/2 tsp dried oregano
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1/4 tsp ground turmeric
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1 bay leaf
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1 1/2 cups (270 g) Arborio rice, rinsed and drained
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4 cups (960 ml) low-sodium vegetable broth
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One 14.5-ounce (411-g) can diced tomatoes
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One 14-ounce (397-g) can artichoke hearts, drained and quartered
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One 3.8-ounce (108-g) can sliced black olives (about 1 cup)
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1 1/2 cups (201 g) frozen green peas
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1 3/4 cups (313 g) cooked white beans (or one 15-ounce [425-g] can white beans, drained and rinsed)
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2 Tbsp dried parsley (or 1/4 cup [15 g] chopped fresh parsley)
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Juice of 1/2 lemon, or to taste
Instructions:
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In a large pot, heat oil over medium heat. Sauté onion, bell pepper and carrots until softened, about 7–8 minutes. Add garlic and sauté 1 minute more. Add salt, black pepper, paprika, oregano, turmeric, bay leaf, rice, broth and tomatoes and stir to combine. Bring to a boil, then immediately reduce heat and simmer, covered, for about 20 minutes or until all liquid has been absorbed and rice is cooked.
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Add artichoke hearts, olives, peas and beans. Cover and cook over medium-low heat for an additional 5 minutes.
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Remove lid and discard bay leaf. Add parsley and lemon juice and gently stir to combine. Season to taste with additional salt, black pepper and/or lemon juice, if desired. Enjoy immediately.
Notes:
Storage tip: Paella will keep in an airtight container in the refrigerator for up to 5 days, or frozen in individual servings in airtight containers for up to a month.Simplify this recipe: Use pre-chopped onion, bell pepper and carrots, and pre-peeled garlic cloves or 1/2 teaspoon garlic powder in place of garlic cloves.
Nutrition Information Per Serving:
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