Paella

[Guest guest]

Paella

1/4 cup (2 fl. oz) of olive oil

 

5 cloves minced garlic

 

1 large yellow onion, chopped

 

4 cups (32 fl. oz) vegetable broth

 

2 cups (16 oz) rice

 

4 medium tomatoes, skinned, seeded and chopped

 

1 small red bell pepper, seeded and cut into thin strips

 

1 small green bell pepper, seeded and cut into thin strips

 

1 small yellow bell pepper, seeded and cut into thin strips

 

1 cup (4 oz) green peas

 

2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered

 

1 lemon

 

Lemon wedges, to garnish

 

Preparation

Heat the olive oil in a paella pan and sauté the onion and garlic until the

onion is tender and translucent. At the same time, heat the broth in a separate

saucepan until simmering.

 

Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell

peppers and tomatoes and cook for a further 3 minutes. Add the simmering

vegetable broth and cook over medium heat for 20 minutes or until almost tender

and almost all the liquid has been absorbed. Stir in the peas..

 

Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over

the rice in an attractive pattern. Continue cooking until the liquid has been

absorbed and the rice is tender.

 

Serve the paella straight from the pan, garnished with lemon wedges

 Hugz

karen