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Paella Primavera


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2 teaspoons olive oil

2 cups thinly sliced onions

2 tablespoons minced garlic

1/4 cup hot water

1 teaspoon saffron

1 can (8 ounces) artichoke hearts, drained and quartered

1 cup cooked chick-peas

1/2 sweet red pepper,cut into strips

1 tablespoon minced fresh basil

2 cups chopped escarole or chard

1 cup uncooked basmati rice, rinsed

1 1/2 cups defatted chicken broth, warmed

1/2 cup frozen or fresh peas, thawed


ground black pepper

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