Paella Verdura

• 4 cups Bhutan Red Rice
• 1/2 cup extra virgin olive oil
• 4 ounces Butter ( organic preferred)
• 4 cups water
• 2 sweet yellow onions
• 1 bulb garlic ( finely diced)
• 12 ounces green olives stuffed with pimentos ( Spanish preferred)
• 2 ounces capers
• 8-10 ounces fire roasted red peppers ( cut and sliced)
• 10-12 ounces artichoke hearts ( drained)
• 10-12 ounces hearts of palm
• 2 cups green peas ( shelled)
• 1 pound shitake mushrooms ( sliced)
• 10 threads of Safron
• 1 tablespoon oregano
• 1 tablespoon Spanish or Greek course salt
• 1 teaspoon white pepper
• 12 -optional Jumbo Shrimp ( cooked, shelled, deveined)-Optional
• 8-10 stalks asparagus- cut into bite size pieces ( optional)

1. Place Olive Oil into your Paella Pan or Large Skillet and add finely diced garlic & onions, Brown slightly and add the Bhutan Rice and continue to brown for a few more minutes on low heat. Add water ,salt, white pepper, oregano & saffron, turning up heat to medium, Cover & allow rice , herbs & spices & the liquid cook for 15-20 min. then add the olives & pimentos ,roasted peppers, capers, hearts of palm, artichoke hearts (optional asparagus and shrimp). Continue to cook till rice is done -(soft but still chewy). Add butter & shitakes & cook till mushrooms are soft. Serve hot directly out of the pan to your guests.

bhutan red, extra virgin olive oil, butter, water, sweet yellow onions, garlic, green olives, capers, red peppers, hearts, hearts of palm, green peas, mushrooms, threads of safron, oregano, spanish, white pepper, shrimp, stalks

Taken from food52.com/recipes/7184-paella-verdura (may not work)