2 Tablespoons unrefined, cold pressed, extra virgin olive oil
1 onion, chopped
¼ cup drained sliced jarred pimientos, chopped (one 4-ounce jar) or equivalent amount of roasted red pepper, diced
1 large tomato, peeled and chopped or ½ an 18-ounce jar of diced tomatoes, drained
4 cloves garlic, minced
1 ¼ teaspoons sea salt (or more if your stock is unsalted)
1 ½ teaspoons smoked paprika
¼ teaspoon turmeric
1 teaspoon paprika or sweet pimenton
1 ½ cups rice, preferably medium grain such as bomba or arborio
3 cups chicken or vegetable stock, preferably homemade
½ cup chopped flat-leaf parsley
½ pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1 cup frozen peas
6 ounces artichoke hearts, either frozen and thawed or jarred and drained*
optional: serve with lemon wedges on the side
Instructions
In a large skillet pan (between 12-14 inches,) heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato and garlic and cook, stirring occasionally for 2 minutes.
Stir in the salt, both paprikas, turmeric, and rice. Add the chicken stock and parsley and bring to a boil. Continue cooking over moderate heat, stirring occasionally, until most of the liquid has been absorbed by the rice, about 7 minutes.
Stir in the asparagus, peas, and artichokes. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered for 10 minutes before serving. Serve with lemon wedges, if desired.
*to give the artichokes some extra flavor, pat them dry and sauté them in olive oil and season with salt and pepper.
Notes
you can also add mushrooms to the paella to add a meatiness. Sauté with onion in Step 1.
Recipe by Pamela Salzman at https://pamelasalzman.com/vegetable-paella-recipe/