Veggie Paella with Rock Shrimp

While the veggie paella is pretty nice all on its own, Matt is a fish cutter/butcher, so we threw in some rock shrimp in too :).  I say, make together or separately.


PAELLA
water (1/2 cup)
saffron threads (1/4 tsp)


olive oil (2 Tbs)
red bell pepper (1) diced
onion (1 medium) diced
artichoke hearts (1 can, in water) quartered
garlic cloves (2 large)
paella rice or arborio rice (1 1/2 cups)
vegetable stock (3 cups)
green chard (2 cups) chopped
canned tomatoes (14 oz.) diced
paprika (3/4 tsp)
salt (1/2 tsp)
cannellini beans (1 14 oz can) rinsed
peas (1 cup) shelled fresh or frozen


Bring water to a boil in small saucepan.
Add saffron, cover, & remove from heat.
Let stand at least 10 minutes.


Heat olive oil in large saucepan over medium-high heat.
Add bell pepper and onion, and saute until onion is golden.
Add garlic, and saute 5 minutes more. 
Reduce heat to low.  Add rice and stir to coat with oil.
Add vegetable stock, chard, and tomatoes, and bring to boil, stirring frequently.
Add saffron water, paprika, & salt.
Reduce heat to medium-low.  Cover & cook 15 minutes.
Mix beans, peas, & artichokes into rice, cover, & continue cooking until liquid is absorbed & rice is tender (about 5 minutes).
Remove saucepan from heat.  Let stand 5 minutes & serve with lemon wedges.


ROCK SHRIMP
rock shrimp 
salt
pepper
garlic powder or garlic


Heat a few tablespoons of oil in a saucepan.
Add rock shrimp & spices, & cook until cooked through.
Add to paella and serve with lemon.