February 2019

Ingredients 2 teaspoons olive oil 8 ounces soy sausage, cut into 1-inch pieces 2 cloves garlic, minced 1 cup marinated artichoke hearts, quartered 1 cup sliced yellow squash 1 cup baby squash or sliced zucchini 1 cup sliced carrots 1 bunch asparagus, ends trimmed, cut into 2-inch pieces 1/2 cup frozen green peas 14-ounce can diced tomatoes 6 to 8 saffron threads 1/2 teaspoon paprika 2 bay leaves 2 cups cooked rice 1/2 cup reduced-sodium vegetable broth 1/4 cup chopped fresh parsley leaves Salt and freshly ground black pepper Directions Heat oil in a large paella pan or skillet over medium-high heat. Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, car- rots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper. Vegetarian Paella