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"This recipe is full of flavor and a
real summer-time dish with all the bright colors and fresh taste
of the peppers and artichokes,
whilst the tomatoes give it a rich background. A really adaptable
recipe, I added saffron to the original to give it that extra
flavor." |
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Main Dishes-Vegetarian |
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INGREDIENTS:
1/4 cp olive oil
3 garlic cloves crushed
1 lg onion chopped
4 cps vegetable stock
1 pinch saffron
2 cps paella rice
4 medium tomatoes skinned and chopped
1 small red pepper sliced
1 small green pepper sliced
1 small yellow pepper sliced
1 cp green peas
2 cps artichoke hearts
4 tbs lemon juice
1 lemon, cut into wedges
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DIRECTIONS:
Heat the olive oil in a large pan and sauté
the garlic and onion for 3 minutes or until translucent.
Add the rice and sauté for a further 3 minutes, stirring
occasionally to ensure the rice doesn't stick.
Add the vegetable stock and saffron and simmer for 20 minutes or
until all but a little bit of the liquid has been absorbed.
Stir in the peas.
Coat the artichokes with half of the lemon juice and then add to
the pan.
Continue cooking until the rice is tender, topping up with
additional hot water if needed.
Servings: 6 |
