4 Serves
105 Mins
Prepare all vegetables by dicing the onion, mincing the garlic, and slicing the bell peppers using a chef's knife and cutting board.
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SpanishVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
597 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat extra virgin olive oil in a paella pan over medium heat on the stove.
Sauté the onion, garlic, and bell peppers until softened, then stir in the paella rice to lightly toast the grains.
Pour in the vegetable broth and add a pinch of saffron, then season with salt and pepper. Bring to a simmer and cook undisturbed to allow the rice to absorb the liquid and develop a crust.
Stir in the peas and cook for a final few minutes until tender before serving hot.
29
g47
g19
g
Japanese
Spanish