Ingredients

The following ingredients have 8 Servings
  • 3 cups rice
  • 9 cups water or broth
  • 2 handfuls green beans
  • 1 pound roasted red pepper
  • 4 artichoke hearts
  • 1/2 pound cooked large white beans
  • 1/4 cup toasted pine nuts
  • 1 large tomato
  • 2 tablespoons pimenton
  • 1 pinch paprika
  • 4 cloves of garlic
  • 1/3 cup olive oil
  • 2 cups wild mushroom assortment
  • 6 white asparagus

Instruction

  • in a paella pan sautee garlic in olive oil
  • add chopped mushrooms and sautee till soft,
  • grate the tomato with a coarse grater
  • add pimenton and quickly incorporate, add grated tomato post haste as pimenton easily burns
  • add water or broth then add rice and paprika
  • when it come to a boil add green beans and roasted red pepper sliced in strands as well as the beans
  • when the water evaporates and the rice shows add the artichokes sliced and the asparagus
  • continue to cook till all water evaporates and the rice is done