Ingredients

Preparation 45 minutes

1/2 cup hot water
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 red bell pepper, seeded and diced
1 medium onion, diced
14-ounce can artichoke hearts, drained and quartered
2 large cloves garlic, minced
1 1/2 cup paella rice (Arborio or other medium-grain white rice)
3 cups vegetable broth
1 1/2 cups diced tomatoes, drained
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
15-ounce can cannellini beans, drained and rinsed
1 cup peas
1 cup corn kernels
6-ounce package seasoned tofu or soy sausage

Directions

Combine the water and saffron in a cup and let stand 10 minutes.

While the saffron soaks, heat the olive oil in a large, heavy skillet over a medium-high flame. Add the bell pepper and onion and saute until the onion is just browned, about 6 minutes. Add the artichokes and garlic and saute 5 minutes.

Reduce heat to low, add rice and stir to coat with oil. Add broth and tomatoes and bring to a boil, stirring frequently. Add the saffron water, paprika, salt and pepper. Reduce heat to medium-low, cover and cook 15 minutes.

Add the beans, peas, corn and soy sausage. Cover and cook until the liquid is completely absorbed and the rice is tender, about 5 minutes. Remove pan from the heat and let stand 5 minutes before serving. Makes 6 servings.