Artichoke & Farro Paella

So, I’m currently vacationing on a tropical island this week. Did you hear?

OK, I’m kind of kidding. I’m still stuck in frigid Boston, but I am on an island…banana island that is!

This week, I decided to stray from the normal juice cleanse or week of raw food I sometimes do, and have been eating nothing but bananas. Banana ice cream, banana based green smoothies, bananas smeared with nuts and nut butters and dehydrated banana chips. And shockingly, I’m enjoying it. I haven’t been hungry at all, it’s freed up alot of my time and my belly is pretty calm. Expect a post about this adventure at the end of this week!

What does that have to do with this paella? Well, the only moment of weakness I’ve experienced thus far on this island of bananas has been while I was cooking this incredible paella. The smell of it was absolutely indescribable. I was actually angry with my banana ice cream as I had to waft in the aromas of this paella cooking away. I drooled over the pot a little and kept telling myself that this meal was for a client and NOT for me. So I guess I can’t say that it’s amazing because I didn’t actually get to sample it. Based on the smell alone though, I’m gona go ahead and say this it’s the most amazing meal to ever grace this earth!

3 cups vegetable broth

3 cups frozen sweet green peas

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup dry farro

1 yellow onion, chopped

1 15 oz can organic fire roasted tomatoes

1 jar marinated artichokes

1 jar pitted and sliced black olives

4 cloves garlic, minced

1 tbsp chili powder

1 tsp paprika

1 tsp all purpose seasoning

Few pinches of saffron threads

Few pinches crushed red pepper flakes

1 tsp sea salt

1/4 tsp black pepper

Chopped parsley for garnish

• In a pot over medium heat, cook onions and garlic in olive oil with crushed red pepper flakes for 8-10 minutes
• Add red bell peppers, artichokes, peas, chili powder, paprika, all purpose seasoning, salt and black pepper and cook for 5-7 more minutes, stirring frequently
• Add tomatoes, broth, farro and saffron and bring to a boil
• Reduce to a simmer, cover, and cook for 1 hour
• Serve and top with olives and parsley