1. Drain the artichoke hearts, reserving the brine. 2. Quarter the artichoke hearts and set aside. 3. Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid. 4. Cover and bring to a boil on high heat. 5. Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes. 6. When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften. 7. Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes. 8. Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender. 9. Add salt and pepper to taste. 10. To serve the paella, spread the rice on a large platter or in a large bowl. 11. Top the rice with the vegetables and their juices. 12. Sprinkle with chopped chives or scallions and steamed snow peas,if you like. 13. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
