White Bean, Artichoke, and Olive Paella

Dear Turkey,

This paella is

Tied with the Mark Bittman one

As my favorite

White Bean, Artichoke, and Olive Paella

(serves 3, adapted from here)

Ingredients:

- 2 T olive oil

- 1 onion, diced 

- 2 cloves minced garlic (jarred is fine)

- 1/2 t black pepper

- 1 can canellini beans, rinsed and drained

- 1 t smoked paprika

- 1/2 t saffron or turmeric (but I say go for the saffron -- it really comes through)

- 1 c rice (I used arborio)

- 1.5 c veggie broth (I used Better than Boullion)

- 1/2 c white wine 

- 1 can artichoke hearts, drained

- 1/2 c green olives with pimentos, drained 

- garnishes: parsley, lemon juice, olive oil

Instructions:

- In a heavy pan with a lid (I used cast iron), heat the oil, onion, garlic, black pepper, and paprika and cook for about 5 minutes, until the onion starts to brown.

- Add the beans and saffron and cook a minute more. Add the rice and cook, stirring, until you're scared it's going to burn. Then add the wine and broth. Stir to combine. 

- Turn down the heat to low and arrange the artichokes and olives on top of the rice mixture. Cover and simmer until the rice is tender, about 25 minutes. Don't stir! Then, turn up the heat and allow the rice on the bottom of the pan to brown. When you just start to smell the tiniest bit of burning, remove from heat.

- Top with plenty of garnishes and serve. 

Enjoy,

Tofu