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June Pan "Paella"


2 cups vegetable broth

cup petite-diced tomatoes

2 teaspoons smoked paprika

¼ teaspoon saffron threads

1 bay leaf

cup Arborio rice

1 cup sliced leeks

1 teaspoon crushed garlic

2 tablespoons extra-virgin olive oil

½ teaspoon salt

1 cup asparagus pieces

cup frozen peas

¼ cup roasted red pepper strips

¼ cup green olives

2 tablespoons chopped parsley

4 lemon wedges

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