Tuna Artichoke Paella
1. Heat oil in 10-inch skillet set over medium heat. Cook onion, bell pepper, and garlic for 3 to 5 minutes or until softened. Stir in rice, paprika, saffron, salt, and pepper. Cook for 2 to 3 minutes or until well coated. Stir in tomatoes, broth, and bay leaf; bring to a boil.
2. Reduce heat to medium-low; cook for 12 to 15 minutes. Stir in green beans and top with tuna and artichokes. Cook for 5 to 10 minutes or until most of the liquid is absorbed, rice is tender, and vegetables and tuna are heated through.
3. Garnish with parsley and lemon wedges.
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Directions
1. Heat oil in 10-inch skillet set over medium heat. Cook onion, bell pepper, and garlic for 3 to 5 minutes or until softened. Stir in rice, paprika, saffron, salt, and pepper. Cook for 2 to 3 minutes or until well coated. Stir in tomatoes, broth, and bay leaf; bring to a boil.
2. Reduce heat to medium-low; cook for 12 to 15 minutes. Stir in green beans and top with tuna and artichokes. Cook for 5 to 10 minutes or until most of the liquid is absorbed, rice is tender, and vegetables and tuna are heated through.
3. Garnish with parsley and lemon wedges.