Spring-Vegetable Paella

Ingredients

• 0.5 pound asparagus cut into 2-inch pieces
• 3 cups chicken broth low-sodium homemade canned
• 0.5 cup flat-leaf parsley chopped
• 1 clove garlic minced
• 6.5 ounces marinated artichoke hearts drained sliced
• 2 tablespoons olive oil 
• 1  onion chopped
• 1 cup peas frozen
• 0.3 cup pimientos jarred drained sliced chopped (one 4-ounce jar)
• 2 cups rice medium-grain such as arborio
• 1.3 teaspoons salt 
• 1  tomatoes peeled chopped
• 0.3 teaspoon turmeric 
• 1 cup water 

Equipment

• frying pan

Directions

1. In a large frying pan, heat the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
4. Stir in the salt, turmeric, and rice.
5. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
6. Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes.
7. Remove from the heat and let stand, covered, for 10 minutes before serving.
8. Wine Recommendation: Sauvignon blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a sauvignon blanc from New Zealand is what you want here.