Asparagus and Artichoke Paella

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Main Course, Side Dishes
Cuisine Spanish
Servings 4 Servings


  • Stove


  • 1 tbsp olive oil extra virgin
  • 1 cup onion chopped
  • 1 clove garlic minced
  • 1 1/2 cup brown rice quick cook
  • 14 oz tomatoes canned, diced
  • 4 cups vegetable broth ***Click on the Vegetable Broth recipe link
  • 1 cup red bell pepper seeded, chopped
  • 1 cup yellow bell pepper seeded, chopped
  • 1 cup leek trimmed, cut 3/4' pieces
  • 3 1/2 oz asparagus thin, trimmed, cut 1' pieces
  • 1 tsp chili flakes dried
  • 10 oz artichoke hearts jarred, in oil, drained
  • 4 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 1/2 cup parsley chopped
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked


  • Heat the olive oil in a large saucepan over low-medium heat then saut√© the onion and garlic for about 5 minutes. Add in the brown rice, stirring to coat in the olive oil.
  • Add in the tomatoes and vegetable broth then bring saucepan to a boil. Reduce to a simmer and cook for 10 minutes; stirring occasionally.
  • Mix in the bell peppers, leak, and asparagus and cook for another 10 minutes, until vegetables are fork tender.
  • Drain the artichoke hearts in a fine mesh strainer under hot water. Gently stir into the paella.
  • Stir in chili peppers, lemon juice, salt and pepper then portion into serving bowls. Sprinkle with chopped parsley and enjoy.

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