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Ingredients
  • 1 teaspoon saffron threads
  • ¼ cup hot water
  • ⅓ cup virgin olive oil
  • 1 large onion diced
  • 4 ounces shitake mushrooms destemmed, cleaned and torn
  • 3 to 4 cloves garlic finely chopped
  • 2 small zucchini sliced
  • 2 teaspoons paprika
  • 1 teaspoon hot smoked paprika
  • ⅛ teaspoon ground cayenne pepper
  • ¼ teaspoon dried thyme leaves
  • 2 bay leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups short-grain Calasparra rice or other short-grain rice
  • 2 cups dry white wine
  • 2 ¾ cups vegetable broth
  • 14 ounce can artichoke hearts, halved
  • 14.5 ounce can diced fire-roasted tomatoes
  • 1 cup frozen green peas
  • ¼ cup capers drained
  • ¼ cup castelvetrano olives pitted and halved
  • handful fresh parsley
  • drizzle extra virgin olive oil
Steps
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