Spring Artichoke Paella

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Spring Artichoke Paella
Spring Artichoke Paella
1 (13- oz.) package turkey linguiça,
2 tbsp. extra virgin olive oil
1 ea medium onion peeled and chopped
2 cloves large cloves fresh garlic chopped
1 cup long-grain white rice
2-1/2 cups chicken stock
1/3 cup white wine
2 tsp. thyme
1/4 tsp. saffron threads
2 ea small ripe tomatoes
4 ea fresh artichoke hearts
3/4 lb. prawns
1/2 cup frozen peas
Sea salt and freshly ground pepper to taste
Prep time: 30 minutes, Cook time: 45 minutes

Brown linguiça in a large skillet for 10 minutes
over medium heat, stirring frequently; remove
from skillet and set aside. Add oil to skillet; sauté
onion and garlic for 5 minutes. Add rice and cook
for 5 minutes more; stir in stock, wine, thyme,
saffron and linguiça. Bring to a boil; reduce heat
and simmer over low heat, loosely covered, for 15
minutes. Add tomatoes and artichoke hearts; cook
over very low heat, loosely covered, for 5 minutes.
Stir in prawns and peas; cook for 5 minutes more.
Season to taste with salt and pepper.

Makes 8 servings.
Wine Suggestion

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