Re: Spanish Paella

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No saffron? The perfume of paella is in saffron.

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Spanish Paella

Healthier Spanish PaellaBy the Care2 Staff. Although this classic Mediterranean dish is usually made with seafood, our anti-oxidant-rich version calls for spinach, asparagus, and peas as well as garlic, onion, and peppers to make a bountiful dinner that is as easy on the eyes as it is good for the heart and our general health. A one-dish delight that offers great nutrition and immune-boosting power as well as a wonderful variety of colors and tastes. INGREDIENTS 1 cup long-grain brown rice 2 cups vegetable stock1 tablespoon olive oil 1 large yellow onion, chopped 2 cloves garlic, minced 1 medium red pepper, chopped 1 medium green pepper, chopped 1/2 cup sliced button mushrooms 1 cup asparagus, cut into 2-inch pieces1 cup peas, fresh or frozen1 cup spinach, fresh or frozen, coarsely chopped1 cup cooked black beans1/2 cup sliced black olives 1/2 teaspoon turmericSalt and freshly-ground black pepper, to taste1 16-ounce can diced tomatoes with their juice 1. In a large saucepan, combine the rice and stock and bring to a boil. Cover, reduce to a simmer and cook about 40 minutes. 2. Preheat oven to 400F. 3. While rice is cooking, heat oil in a large, oven-proof skillet and add chopped onion, garlic, red pepper, green pepper, mushrooms, asparagus, peas, spinach, beans, olives, turmeric, salt, and pepper. Saute about 5 minutes, until asparagus is just barely tender. 4. Add canned tomatoes, then add cooked rice. Stir to combine, then place paella in an ovenproof serving dish and bake in 400 F oven for about 10 minutes. Serves 6.

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