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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
• 1 tomato, peeled and chopped
• 1 clove garlic, minced
• 1 1/4 teaspoons salt
• 1/4 teaspoon turmeric
• 2 cups rice, preferably medium-grain such as arborio
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 cup water
• 1/2 cup chopped flat-leaf parsley
• 1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
• 1 cup frozen peas
• 1 6 1/2- ounces jar marinated artichoke hearts, drained and sliced
• 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

Description

You Don't Need A Paella Pan To Make Paella; Any Large Frying Pan Will Do. Serve This Paella Hot Or At Room Temperature (as It Is Often Eaten In Spain), As Is Or Topped With Toasted Sliced Almonds.

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