Table of Contents
- 2 Tbsp + 1 Tbsp olive oil
- 1 yellow onion, chopped
- 2 tsp sea salt
- 6 garlic cloves, minced
- 3 tsp Rumi Paella Spice Blend
- 1 can (15 ounces) diced tomatoes, drained
- 1 potatoe, diced
- 2 cup Arborio rice
- 3 cup vegetable broth
- ⅓ cup dry white wine
- 1 pinch Rumi saffron threads
- 1 can (14 ounces) quartered artichokes, drained
- 5 sprigs asparagus, chopped
- 2 red bell peppers, stemmed, seeded and sliced into long, ½ inch wide strips
- ¼ cup fresh parsley, chopped
- 2 Tbsp lemon juice, plus additional lemon wedges for garnish
- ½ cup frozen peas
- Preheat oven to 350 degrees. Heat 2 Tbsp olive oil in oven-safe skillet over medium heat. Add onion and pinch of salt. Cook until onions are translucent. Stir in garlic and paella blend until fragrant. Stir in tomatoes and cook until thickened.
- Stir in rice and cook for about 1 minute. Stir in broth, wine, saffron, and salt. Increase heat to medium-high and bring to a boil. Cover pot and transfer to oven. Bake until liquid is absorbed and rice is tender, about 50 minutes.
- In another skillet, heat 1 Tbsp olive oil and saute asparagus, artichoke, potatoes, peas, and peppers until potatoes are tender. Season with salt, parsley, and lemon juice.
- Sprinkle baked paella with sauteed veggies and let sit covered for 5 minutes before serving.
