Spring Vegetable Paella


1 medium white onion, chopped

1 tomato, chopped,

1 garlic clove, minced

1 tsp sea salt

1 pinch turmeric

1 cup Spanish rice

1 jalapeno

2 cups low sodium chicken stock

½ cup water

1 bunch flat leaf parsley, chopped

1 bunch asparagus, chopped

1 jar marinated artichoke hearts

15 oz cannellini beans, rinsed


In a large pan, heat extra virgin olive oil over low heat

Add onion and garlic to pan then cook together for about 5 minutes

Add tomato and jalapeno, cook together while stirring for 2 minutes

Stir in turmeric and rice, then add chicken broth, water, and parsley

Bring the heat to medium and bring the pan to a boil

Stir frequently for about 9 minutes, until liquid has been absorbed into the rice

Add asparagus, artichokes, and beans

Bring heat back down to low and simmer, covered, for 15 minutes

Remove from heat, cool for 5 minutes, then fluff and serve.

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