Vegetarian Paella

Ingredients

• 1 bunch asparagus ends trimmed cut into 2-inch pieces
• 2  bay leaves 
• 14 ounce canned tomatoes diced canned
• 1 cup carrots sliced
• 2 cups rice cooked
• 0.3 cup parsley leaves fresh chopped
• 2 cloves garlic minced
• 1 cup marinated artichoke hearts quartered
• 2 teaspoons olive oil 
• 0.5 teaspoon paprika 
• 0.5 cup peas green frozen
• 6  to 8 saffron threads 
• 4 servings salt and pepper black freshly ground
• 8 ounces soy sausage cut into 1-inch pieces
• 1 cup baby squash sliced
• 0.5 cup vegetable broth reduced-sodium
• 1 cup baby squash yellow sliced

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Heat oil in a large paella pan or skillet over medium-high heat.
3. Add soy sausage and garlic and cook 2 minutes.
4. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.
5. Add rice and broth and cook for 5 minutes, until liquid is absorbed.
6. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.