1/4 lb green beans
1/2 cup peas
3/4 cup broad beans
2 carrots, sliced 1/4 " thick
8 artichoke hearts
6 tbsps olive oil
1 large onion, chopped
1 pimento, chopped
2 tomatoes, skinned and chopped
8 blanched almonds
2 cloves garlic, chopped
4 tbsps minced parsley
2 cups short grain rice
3 cups chicken stock
1/4 tsp saffron
salt
2 hard boiled eggs, cut in wedges
1 lemon, cut in wedges
Instructions...
1) Cook green beans, peas, broad beans, carrots and
artichokes in water until just tender, taking into
account different cooking times.Drain the vegetables and
reserve 4 cups of the liquid to make the stock with a
stock cube.
2) In a 15" paella pan heat oil. Saute the onion and
pimento until the onion is wilted. Add the tomatoes and
cook for 10 minutes stirring frequently.
3) In a blender mix the almonds, garlic and 2 tbsps parsley
until they are very finely chopped.
4) Add rice to the tomato and stir to coat. Stir in the
garlic mixture, green beans, peas, broad beans and
carrots. Pour in the hot stock and add saffron and salt.
Boil, reduce heat and cook for 7 minutes on top of stove
until the rice is no longer soupy. Transfer to a 325 F
oven and bake uncovered for 10 mins until the rice is
nearly done.
5) Decorate with artichokes and egg wedges and bake for
another 5 minutes. Remove from oven, cover loosely with
foil and sit for 10 mins. Decorate with parsley. Seve
with salad and a light red wine.
