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

Prep: 30 minutes, Cook: 45 minutes, Serves: 8

1. Brown linguiça in a large skillet for 10 minutes over medium heat, stirring frequently; remove from skillet and set aside.

2. 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.

3. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes.

4. 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.

Nutritional Information:
330 calories, 24 g protein, 10 g total fat (2.5 g sat., 0 g trans), 38 g carbohydrate, 6 g fiber, 6 g sugar, 30 mg cholesterol, 530 mg sodium, 6 points