Vegetable Paella

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
498
FAT
91%
CHOL
58%
SOD
16%

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Ingredients for 6 servings

2 Tablespoons unrefined, cold pressed, extra virgin olive oil

1 onion, chopped

¼ cup drained sliced jarred pimientos, chopped (one 4-ounce jar) or equivalent amount of roasted red pepper, diced

1 large tomato, peeled and chopped or ½ an 18-ounce jar of diced tomatoes, drained

4 cloves garlic, minced

1 ¼ teaspoons sea salt (or more if your stock is unsalted)

1 ½ teaspoons smoked paprika

¼ teaspoon turmeric

1 teaspoon paprika or sweet pimenton

1 ½ cups rice, preferably medium grain such as bomba or arborio

3 cups chicken or vegetable stock, preferably homemade

½ cup chopped flat-leaf parsley

½ pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces

1 cup frozen peas

6 ounces artichoke hearts, either frozen and thawed or jarred and drained

optional: serve with lemon wedges on the side

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