DELICIOUSLY HEALTHY PAELLA
I had nothing to put in my Spanish Cookbook for ZWT5 so I went on a hunt. Pre vegetarian days I had been a huge fan of a seafood Paella. I found this fantastic recipe and wanted to share. As is it is a fantastic vegan paella but I imagine an meat lover could very easily adapt it as they see fit! Just a Note: I had so often put of making recipes that required 'peeled' tomatoes until I found an easy and fool proof moethos that you can find in my publci recipes titled 'How to Skin Tomatoes'
Provided by KristinV
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
- Pour the rice into the paella pan and sauté for about 3 minutes.
- Add the bell peppers and tomatoes and cook for a further 3 minutes.
- Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed.
- Stir in the peas.
- Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
- Serve the paella straight from the pan, garnished with lemon wedges.
Nutrition Facts : Calories 406.1, Fat 9.9, SaturatedFat 1.5, Sodium 194.3, Carbohydrate 72.7, Fiber 8.1, Sugar 6, Protein 9.4
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