Simple Vegetable Paella
Ingredients:
A cast iron skillet or large heavy frying pan
4 cloves garlic
One yellow onion
8 ounces shiitake mushrooms
One or two small bunches chard (enough to make two cups chopped)
4 whole artichokes hearts (canned – but not in oil)
1 cup brown arborio rice
2 1/2 cups vegetable broth
1 15-ounce can diced tomatoes
1 cup chickpeas (canned or cooked)
2 tablespoons olive oil
1 tablespoon smoked paprika (pimentón)
1 teaspoon tumeric
1 teaspoon kosher salt
Fresh ground pepper
Directions:
1. eel four garlic cloves, and mince them finely.
2. Peel and chop one onion.
3. Remove the stems from the shiitake mushrooms, and slice the tops into 1/4 inch strips.
4.Wash the chard, and roughly chop it into bite-sized pieces.
5. Drain the artichoke hearts, and cut them into quarters.
6. In a large cast-iron skillet or frying pan, heat 2 tablespoons olive oil over medium heat.
7. Add the onions, garlic, and mushrooms. Saute for about 5 minutes, stirring occasionally.
8. Add 1 tablespoon smoked paprika, 1 teaspoon turmeric, and 1 cup rice. Stir about one minute.
9. Add 1 can diced tomatoes and their liquid, chard, 1 cup chickpeas. 1 teaspoon kosher salt, and lots of fresh ground pepper. Stir to combine, and cook for a few minutes.
10. Pour in about 2 1/2 cups vegetable broth, enough to fully cover the rice and vegetables, but not enough to overflow the pan! Place the artichoke quarters in an artistic manner over the top of the dish.
Serve: After the liquid is mostly cooked out, remove from the heat and let sit for a few minutes (a little more of the liquid will absorb as it sits). Make sure not to leave on the heat too long, or it may burn.
