Name: Spring Vegetable Paella
Prep time: 60 min
Yield: 4
Cuisine: Española
Ingredients: 4 artichoke, girls, cut into 4 and cooked; 300 grams carrot; 240 grams turnip, peeled and cut lengthwise; 240 grams potato, in half; 1 cup peas; 1/4 cups olive oil; 2 cloves garlic, chopped; 1/4 cups parsley, finely chopped; 1 teaspoon saffron; 1 tablespoon paprika; 1 onion, finely chopped; 1 tomato, chopped; 2 cups rice; 1 cup dry white wine; 4 cups chicken bullion; 1/4 kilos asparagus, cut into 3 cm pieces; 1 canned chickpea, drained

Preparation

Low

Sauté the artichoke, carrot, turnips, peas, and potatoes. Cover and let cook a bit. Chop the garlic and stir with paprika, saffron, and parsley. Boil a cup of water and add this mixture.