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Spanish Vegetable Paella

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  Assorted prepared vegetables 4 Cup (64 tbs)
  Chicken stock/Vegetable stock 3 1⁄2 Cup (56 tbs)
  Saffron threads 1⁄4 Teaspoon, crushed
  Red pepper flakes 1 Pinch
  Salt 1 Pinch
  Olive oil 2 Tablespoon
  Green onions 4 Small, chopped
  Garlic clove 3 Large, finely chopped
  Short grain white rice 1 1⁄2 Cup (24 tbs) (Such As Arborio)

1. Cook vegetables (except peppers and zucchini) in a saucepan of boiling, lightly salted water, for 1 minute. Rinse under cold water to chill; drain well.
2. In the same saucepan, bring stock to a boil. Add saffron and red pepper flakes; season with salt to taste. Keep warm.
3. In a large nonstick skillet, heat oil over medium-high heat. Add green onions and garlic; cook, stirring, for 1 minute. Add vegetables to skillet; cook, stirring often, for 4 minutes or until lightly colored. Stir in rice and hot stock mixture. Reduce heat so rice cooks at a gentle boil: cook, uncovered, without stirring, for 10 minutes or until most of the liquid is absorbed.

Recipe Summary

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2105 Calories from Fat 368

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 25.2 mg8.4%

Sodium 2456.9 mg102.4%

Total Carbohydrates 354 g118%

Dietary Fiber 43.4 g173.4%

Sugars 60.5 g

Protein 72 g144.3%

Vitamin A 214.1% Vitamin C 140.3%

Calcium 31.5% Iron 118.3%

*Based on a 2000 Calorie diet

Spanish Vegetable Paella Recipe