Garden Paella

• 2 tbsp (25 mL) olive oil
• 1 sweet red pepper, cut in strips
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, peeled and chopped
• 1 1/2 cups (375 mL) Arborio or other short-grain rice
• 3 cups (750 mL) chicken or vegetable stock
• 3/4 tsp (4 mL) salt
• 1/4 tsp (1 mL) saffron threads, crushed
• 1 lb (500 g) asparagus
• 1/2 cup (125 mL) sliced unblanched almonds
• 2 hard-cooked eggs, cut in wedges
• Pepper

1. In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally.
2. Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated.
3. Remove from heat.
4. Stir in rice to coat.
5. Stir in stock, salt and saffron.
6. Return skillet to heat; bring to boil.
7. Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
8. Cut each asparagus spear into thirds crosswise; arrange over rice.
9. Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed.
10. With fork, stir in almonds.
11. Serve garnished with eggs and sprinkled with pepper to taste.

olive oil, sweet red pepper, onion, garlic, tomatoes, rice, chicken, salt, saffron threads, almonds, eggs, pepper

Taken from www.cookstr.com/recipes/garden-paella (may not work)