Rice and Shine with this Beautiful golden Paella

Von Yeung Man Cooking · 60 Min.

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Zubereitung

1. Finely chop the garlic, dice the onion, cut the woody ends off the asparagus and chop it into bite-sized pieces, then finely dice the bell pepper and tomato.
2. Heat a nonstick pan over medium heat. Add the olive oil, then the onion, and sauté for 2 minutes.
3. Add the chickpeas and artichoke and sauté for 2 minutes. Add the garlic and asparagus and sauté for 1 to 2 minutes more.
4. Stir in the paprika, then add the bell pepper, salt and tomato and sauté for 1 to 2 minutes.
5. Add the stock and spread the arborio rice evenly across the pan. Add the saffron, gently press the rice into the liquid, and bring to a boil.
6. Cover and cook on medium-low for 15 minutes. Turn off the heat and let the rice steam, covered, for 10 minutes.
7. Turn the heat to medium-high and cook uncovered for 4 to 5 minutes. Squeeze fresh lemon juice over and serve.

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