Vegetable Paella - cooking recipe

Ingredients

2 Tbsp. olive oil
2 onions, chopped
1 (14 1/2 oz.) can tomatoes, drained and chopped
3 leeks, chopped (white part only)
1 (14 oz.) can artichoke hearts, drained, halved and sprinkled with lemon juice
3 peppers, cut into strips (green and red)
6 stalks asparagus, cut into 1-inch pieces
1/2 c. frozen peas
5 1/2 c. chicken or vegetable stock
4 cloves garlic, minced
2 sprigs parsley, minced
2 c. uncooked rice
1/2 Tbsp. saffron threads

Preparation

In a flat bottomed pan (at least 6-quart capacity), saute onions in oil until tender.
Stir in tomatoes, leeks, artichoke halves with juice, peppers, asparagus and peas.
Add 1 cup stock. Bring to a boil and simmer 10 minutes.
Blend in garlic, parsley and 3 1/2 cups stock.
In remaining cup of broth, boil saffron until bright orange in color (about 1 minute).
Add to pan.
Add rice and cook over medium heat, 20 to 25 minutes, until rice is done and liquid has evaporated.