Paella Los Porches

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 cup onion, chopped
• 1 teaspoon garlic, finely chopped
• 1 medium-size sweet red peppers or 1 green pepper, seeded, deribbed and cut into strips
• 8 pieces asparagus
• 1 tomato, chopped
• 1/2 cup fresh peas
• 1/2 teaspoon saffron, ground
• 8 medium-size mushrooms, sliced
• salt & pepper
• 2 artichokes, cut in quarters
• 6 cups boiling water
• 3 cups medium grain rice or 3 cups long grain rice, raw

Recipe

• 1 in a 14-inch paella pan or a skillet or casserole at least 14-inches in diameter and 2 to 2 1/2-inches deep, heat the oil over moderate heat. add all the vegetables and, stirring frequently for 1 minute. add rice, salt, pepper and water (saffron added to the boiling water before adding to casserole). preheat the oven to 400 degrees.
• 2 set the pan on the floor of the oven and bake uncovered for 20 minutes or until liquid has been absorbed by the rice and vegetables.
• 3 at no point should the paella be stirred after it goes in the oven.
• 4 when the paella is done, let it rest for 5 to 8 minutes.