Spanish vegetable paella

6 Servings

Ingredients

Quantity Ingredient
3 Whole artichokes; OR... Box frozen baby artichokes thawed
1 pounds Fresh fava beans
2 Tomatoes; OR... Canned whole peeled Tomatoes
1 tablespoon Olive oil
1 medium Onion; diced
2 Garlic cloves; minced
4 cups Vegetable or chicken broth
1½ cup Paella or arborio rice
1 teaspoon Salt
½ teaspoon Saffron
2 Canned roasted red peppers
¼ teaspoon Black pepper
2 teaspoons Fresh thyme; OR... Dried thyme
⅓ cup Parsley, chopped
Parmesan cheese, grated
Lemon wedges

Directions

Steam fresh artichokes 35 to 40 minutes until tender. Remove tough outer leaves. Cut artichoke hearts in quarters and scrape out fuzzy chokes. If using frozen baby artichokes it's not necessary to precook them.

Remove fava beans from pods. Bring one quart water to a boil. Add beans to boiling water and simmer two minutes. Remove beans with a slotted spoon and transfer to a cold water bath. This will loosen their tough outer skins. Using a small paring knife, carefully peel skins from beans.

Return water to a boil. Dunk tomatoes in boiling water until skin loosens, about 30 seconds. Transfer tomatoes to a cold water bath.

Peel tomatoes, remove seeds and chop into small pieces.

Heat olive oil in a large skillet or paella pan over medium-low heat.

Add onions and slowly saute until golden, about 10 minutes. Stir in garlic and saute 30 seconds. Transfer tomatoes to a cold water bath.

Peel tomatoes, remove seeds and chop into small pieces.

Heat olive oil in a large skillet or paella pan over medium-low heat.

Add onions and slowly saute until golden, about 10 minutes. Stir in garlic and saute 30 seconds. Add tomatoes and cook until juices evaporate, about 2 minutes.

Add broth, rice, salt and saffron to onion and tomato mixture. Bring to a boil. Reduce heat, cover and cook 25 minutes. Five minutes before end of cooking time stir in artichokes, fava beans, roasted red pepper, black pepper, thyme and parsley. Serve immediately with fresh Parmesan cheese and lemon wedges.

Calories per serving: 278 Grams of fat: 4 % fat calories: 13 Cholesterol: 0 mg Grams of fiber: 6⅒ Source: Delicious! magazine -- October 1994 Typed for you by Karen Mintzias

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