Vegetarian Paella

So I really wanted to make paella one night and when I went to the store to track down saffron threads I saw that they were anywhere from $12-$18 a bottle!!! My hubbie researched online for a substitute (you can use tumeric) or for a cheaper brand. Well he found that Trader Joe's had a container for $5.99 and I rushed over there to pick some up! This recipe was super easy because I cooked the rice ahead of time and just had to chop up all the veggies. I reduced the amount of rice from the original recipe from 2 cups down to 1 cup because I honestly love all the veggies. It seemed like the perfect ratio to me, but if you want to up the rice then go ahead!

Vegetarian Paella

1 cup rice dry, cooked ahead of time

2 cloves garlic, minced

1 cup marinated artichoke hearts, quartered

1 cup sliced yellow squash

1 cup baby squash or sliced zucchini

1 cup sliced carrots

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

1/2 cup frozen green peas

14-ounce can diced tomatoes

6 to 8 saffron threads

1/2 teaspoon paprika

2 bay leaves

1/2 cup reduced-sodium vegetable broth

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat non-stick cooking spray in a large paella pan or soup pot over medium-high heat. Add garlic and cook 2 minutes.

Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.

Add rice and broth and cook for 5 minutes, until liquid is absorbed.

Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Then proceed to enjoy a frosted healthy chocolate chocolate chip muffin for dessert ;)