Paella Recipe

8 tbsps olive oil. Saute

1 large chopped onion and 1 large chopped pimiento until the onion is wilted. Add

3 peeled, chopped tomatoes and cook

10 minutes, stirring frequently. Meanwhile, in a processor, mix

8 almonds,

2 cloves of garlic and 2 tbsps chopped parsley until they are very finely chopped. Add

2 cups of rice to the tomato mixture and stir to coat. Stir in the garlic mixture, then

1/4lb frozen green beans,

1/2 cup frozen peas,

3/4 cup frozen lima beans (you can use fresh veggies, but you'll need to cook them in advance) and 2 carrots, scraped and sliced

1/2" thick. Pour in

4 cups of chicken broth (I used 3 cups broth, 1 cup white wine), and if desired add bite-sized pieces of cooked boneless chicken breast. Add

1/4 tsp saffron if you have it, and salt to taste. Bring to a rolling boil, then lower the heat to medium and let it cook for 7 minutes on top of the stove, uncovered, stirring frequently, until the rice is no longer soupy, but some liquid remains. Transfer to a

325 F oven and bake, uncovered,

10 minutes, until the liquid is absorbed but the rice is not quite done. Decorate with wedges of hard boiled egg and artichoke hearts, then bake

5 minutes more. Remove, cover loosely with foil and let sit

10 minutes before serving. Decorate with lemon wedges and sprinkle with

2 tbsps minces parsley.