Easy Artichoke Paella

Halfway through my fall classes and I’m really trying to come up with new recipes for these sessions. As much as I love getting new students, nothing makes me happier than having repeat students come back to classes. Which means I can’t keep using the same recipes for courses and need fresh material as often as possible. 

And quickly approaching is my Easy Weeknight Meals class in a couple of weeks. Which is surprisingly the most difficult class to create recipes for. I like to be a bit elaborate and most of my recipes aren’t overly hard, but just not super simple and don’t usually fall under that quick-and-easy category. 

So though paella has always seemed mildly intimidating to me, this version is very user-friendly, hearty and quick to throw together. you can really use whatever veggies you want, I just like the different colors and textures of the artichokes, peas and peppers. Zucchini, mushrooms and green beans-even adding some beans or tempeh-would be an excellent addition. Using quick cook basmati rice from Trader Joe’s really makes all the difference!

2 1/2 cups vegetable broth

1 cup quick cook brown basmati rice

1 16 oz can organic fire roasted tomatoes

1 yellow onion, chopped

1 jar artichoke hearts, chopped

1 green bell pepper, chopped

1 1/2 cups peas

1/4 cup parsley

5 cloves garlic, minced

1 1/2 tsp turmeric

1 tsp smoked paprika

1 tsp all purpose seasoning

1 tsp sea salt

1/2 tsp black pepper

Pinch of saffron threads

• In a deep skillet, saute onion in olive oil over medium heat for 10 minutes
• Add artichokes and green pepper and continue cooking for 5-8 more minutes
• Add garlic, tomatoes, turmeric, paprika, all purpose seasoning, salt, pepper and saffron and cooking for a few more minutes
• Add broth and rice and bring to a boil
• Reduce to a simmer, cover, and cook for 15 more minutes
• Remove from heat, stir in peas and parsley and serve