Vegetable Paella

Ingredients

• 4 cups water with 1 gluten-free vegetable bouillon cube dissolved
• 1-teaspoon saffron threads (soaked in 1 cup boiling water)
• 1 cup broccoli florets, roasted
• 1 cup cauliflower florets, roasted
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 tablespoons garlic, minced
• 2 cups assorted bell peppers, large dice
• 3 cups medium-grain rice, white basmati,
• 1-tablespoon tomato paste
• 1-teaspoon sweet paprika
• ½ teaspoon smoked paprika
• 1-14-ounce can diced fire-roasted tomatoes with juice
• ¼ pound green beans, trimmed and cut in 1-inch lengths
• 8 ounces button mushrooms, halved
• 1 bunch asparagus, bottoms removed, cut into 1-inch pieces
• 1 can artichokes, halved
• 1 can chickpeas, drained and rinsed,
• 1 cup shelled fresh or frozen peas or edamame
• ½ cup kalamata olives, optional
• Salt and freshly ground pepper to taste

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