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Artichoke and Chard Paella Recipe

Natural Artichoke Heart and Chard Paella

Inspired by a recipe from the North Central region of Spain, this Natural ArtiHeart™ and Chard Paella is easy and quick to make. Peas and beans are classic ingredients while chard gives is a healthy summery touch.
Course Main Course, Side Dish
Cuisine Spanish

Ingredients
  

  • ½ cup water
  • 12 saffron threads
  • 2 Tbs olive oil
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 1 pkg Monterey Farms Natural ArtiHearts™
  • 2 cloves garlic, minced
  • cups Arborio rice
  • 3 cups chicken or vegetable stock, unsalted
  • 2 cups chopped chard
  • 1 cup diced tomatoes
  • ½ tsp Spanish paprika
  • sea salt and fresh ground pepper to taste
  • 1 can cooked cannellini beans, rinsed and drained
  • ½ cup fresh shelled peas or frozen

Instructions
 

  • Bring water to boil in a small saucepan. Add saffron, cover and remove from heat. Let steep 10 minutes.
  • Heat olive oil in a paella pan or a large shallow sauté pan over medium-high heat. Add bell pepper, garlic and onion and sauté 8 minutes. Reduce heat to low.
  • Add rice and stir to coat each grain with olive oil. Add chicken stock, chard and tomatoes and bring to a boil, stirring frequently. Add saffron water, paprika and salt to taste. Reduce heat to medium-low. Cover and cook 15 minutes.
  • Gently mix peas and cannellini beans and Natural ArtiHearts™ into rice, cover and continue cooking until liquid is absorbed and rice is tender but slightly al dente with a golden, crusty on the bottom, 5 to 7 minutes.
  • Remove from heat, let rest 5 to 10 minutes, and serve.