Taking a new approach to paella

Look away, paella purists.

This isn’t exactly like its rustic Spanish namesake, but this recipe for Spring Vegetable Paella will help you get a gorgeous, delicious and meatless main on the table quickly.

Packed full of veggies, this dish allows the delicate flavors of asparagus, peas and parsley to shine through. The addition of cannellini beans and marinated artichoke hearts gives it a comforting heartiness and makes it more substantial.

Instead of relying on expensive saffron, this dish uses turmeric, which gives it that gorgeous golden hue and earthy flavor. Arborio rice can be expensive, too. I found the best price at Trader Joe’s.

This dish is a lovely main for vegan or vegetarian family members and guests. Just be sure to use vegetable stock instead of chicken. It’s also gluten free.

If you wanted to stir in some cooked pieces of chicken or shrimp into the rice near the end of the cooking time, that’s certainly an option. The only thing I really missed in this recipe was the smokiness that chorizo lends to traditional paella. Next time, I’ll be stirring in some spicy smoked paprika to add another dimension to this subtle entrée.

Spring Vegetable Paella

From Food & Wine at www.foodandwine.com

2 tablespoons olive oil

1 onion, chopped

1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)

1 tomato, peeled and chopped

1 clove garlic, minced

1 1/4 teaspoons salt

1/4 teaspoon turmeric

2 cups rice, preferably medium-grain such as arborio

3 cups canned low-sodium chicken broth or homemade stock

1 cup water

1/2 cup chopped flat-leaf parsley

1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces

1 cup frozen peas

1 (6 1/2-ounce) jar marinated artichoke hearts, drained and sliced

2 cups drained and rinsed canned cannellini beans (one 15-ounce can)

In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.

Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.

Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.

Yield: 4 servings

Note: Food & Wine suggests pairing the paella with a sauvignon blanc from New Zealand, which will match both artichokes and asparagus, two foods that can be a troubling wine match.