Vegetarian Paella

I had originally planned to make this dish on Friday, but we ended up at happy hour instead.  Then I was going to make it for Sunday dinner, but we went to see a movie.  Since I had purchased the vegetables for this dish last week, I had to make it today before they went bad.  This was easy to make and it will be great for Mr. Kitchin to take for lunch.  Recipe says it makes six servings, but I would say it's more like eight*.

Ingredients:

• 2 Tsp. Olive Oil
• 8 Oz. Soyrizo (or Other Soy Sausage)
• 2 Cloves Garlic, Minced
• 1 Cup Marinated Artichoke Hearts, Quartered
• 1 Cup Sliced Yellow Squash
• 1 Cup Sliced Zucchini
• 1 Cup Sliced Carrots
• 1 Small Bunch Asparagus, Ends Trimmed, Cut Into 2" Pieces
• 1/2 Cup Frozen Peas
• 14 Oz. Can Fire Roasted, Diced Tomatoes
• 6 to 8 Saffron Threads (These are Expensive)
• 1/2 Tsp. Paprika
• 2 Bay Leaves
• 2 Cups Cooked Rice (I Used Jasmine)
• 1/2 Cup Low-Sodium Vegetable Broth

Directions:

• Heat oil in large skillet over medium-high heat.
• Add garlic and Soyrizo and cook for two minutes.
• Add vegetables, saffron, bay leaves, and paprika and bring to a simmer and cook for five minutes.
• Add rice and broth and cook for five minutes or until all liquid is absorbed.
• Remove from heat and remove bay leaves.
• Season with salt and pepper to taste.
• Serve immediately.

* Has 303 calories per serving with eight servings.