RECIPE: Paella Economica

Another summer recipe...oh, the days when I had time to cook.

Easy Paella
40 minutes to an hour, serves 2-3

2 cloves garlic

1/3 onion

1 tomato
1/2 bushel asparagus
2 bell peppers
1 chili pepper
1 can fish (with oil), ex. smoked herring
1.5 cup dry brown rice
water
salt & pepper

optional
celery
canned artichoke hearts
white wine
paprika & saffron/rosemary
lemon

Dice all the veggies. Saute garlic, onion, and celery in olive oil in a large skillet over medium-low heat. When the onions start to become translucent, add asparagus, peppers and the diced tomato. Season with paprika, herbs, salt and pepper. Let sizzle lightly for about 5 minutes.
In a separate saucepan, boil water, all the fish juice from the can, and a splash of white wine. The amount of water depends on the amount of rice you're cooking -- follow the directions on the box. If the rice box says 3 cups of water to 1.5 cups of rice, make about 3 cups of this liquid mixture.
Add 2 spoonfuls of unsalted tomato sauce to the vegetable mixture. If you're unsure about tomato sauce generally or if you added a particularly large, juicy tomato, add less.
Add rice to vegetable mixture, mixing to coat evenly. Pour liquid mixture onto rice until it covers the contents of the skillet by about a quarter of an inch. Keep extra liquid on hand.
Cover and simmer on low heat for about 20 minutes, until rice is almost cooked. If rice looks dry or is crackling at any time, add more liquid.
Add canned fish. (No need to mix, that can happen when serving.) Add artichoke hearts as well if you have them. Continue to simmer until you can't wait any longer or rice is fully cooked. Serve with a quartered lemon.