Vegetable Paella

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Andrea's Recipes


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2 tablespoons extra virgin olive oil

2-1/2 cups finely diced onions

1-1/2 cups thinly sliced leeks, white part only

generous pinch of kosher salt

4-1/2 cups chopped plum tomatoes, canned or fresh if in season

3 tablespoons extra virgin olive oil

6 artichoke hearts, cut into eighths

1 head cauliflower, cut into small florets

1 cup plus 2 tablespoons Valencia or Calasparra rice (approximately 170 grams)

1 tablespoon minced garlic

3-1/4 to 3-1/2 cups vegetable stock (approximately 812.5 mil to 875 mil)

1-1/3 cups fresh or frozen peas (approximately 140 grams)

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

3 red peppers, roasted, peeled, and cut into strips

1 tablespoon coarsely chopped flat-leaf parsley

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