Paella Primavera

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 4.3 g
  • Cholesterol: 0.9 mg
  • Sodium: 867.3 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Paella Primavera calories by ingredient


Introduction

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
From Vegetarian Times. Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
From Vegetarian Times.
Number of Servings: 4

Ingredients

    2 ½tsp. olive oil
    1 red bell pepper, chopped (1 cup)
    6 green onions, thinly sliced (1 cup)
    3 cups low-sodium vegetable broth
    3 cloves garlic, minced (1 Tbs.)
    1 tsp. crumbled saffron threads
    1 cup short-grain white rice, such as Valencia
    3 cups broccoli florets
    1 cup fresh or frozen baby peas
    1 cup halved grape or cherry tomatoes
    6 pitted green olives, halved
    5 pitted black olives, halved, optional
    1 lemon, cut into wedges
    ¼ cup chopped fresh parsley
    salt and pepper to taste

Directions

1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

2. Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

3. To serve, spoon paella into 4 bowls, and garnish each with lemon wedges and parsley.



Serving Size: 6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DUTCHBUTT.