Cooking Instructions

• In a small bowl, lightly crush saffron and add water, mixing well. Set to the side.
• In a large skillet over medium-high heat, add oil. Once hot, add onion and fennel and sauté approximately 3 minutes.
• Add asparagus and green beans and sauté 2 minutes.
• Add garlic, salt, pepper, paprika, and cayenne and sauté 30 seconds.
• Add saffron water and deglaze pan, scraping up any bits stuck to the bottom of the pan.
• Add artichoke hearts, tomato, and vegetable stock. Mix together well, bring to a boil, then lower heat and simmer for 10 minutes.
• Add oats and mix together well. Allow to simmer for 5 minutes.
• Add lemon juice, mix well, and serve.

Brought to you by Chef Abbie Gellman MS RD CDN.

Cook Note: Recipe can be easily multiplied for batch cooking. Cayenne pepper should be increased to taste. Store as single batch or individual servings in freezer safe containers for up to four weeks. Defrost frozen portions in the refrigerator; time to thaw will depend on size of portion, but one to four servings should take approximately 24 hours. To reheat, drizzle some olive oil over a stovetop pan at medium heat, add paella and stir for several minutes until cooked through.