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    You are in: Home / Recipes / Spring Vegetable Paella Recipe
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    Spring Vegetable Paella

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Bec's Note:

    Talk about a spring dish! I can't wait to try this!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, bring the water to a boil. Add the saffron and remove from heat, set aside.
    2. 2
      Heat the olive oil in a large soup pot or skillet over medium-high heat.
    3. 3
      Add the red pepper and onion and cook until the vegetables soften, about 5 minutes.
    4. 4
      Add the artichokes and garlic and cook for 2 minutes more.
    5. 5
      Reduce the heat to low, and ddd the rice and stir to combine.
    6. 6
      Add the broth and tomatoes and bring to a boil, then reduce the heat so that the mixture simmers.
    7. 7
      Add the reserved saffron water, paprika and salt, cover and cook for 15 minutes.
    8. 8
      Remove the cover, stir in the beans and peas, cover again and cook for 5 more minutes, or until the rice is tender.
    9. 9
      Remove from heat and let stand for 5 minutes. Garnish with lemon wedges and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Spring Vegetable Paella

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 361.0
     
    Calories from Fat 28
    90%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 112.1 mg
    4%
    Total Carbohydrate 71.2 g
    23%
    Dietary Fiber 9.9 g
    39%
    Sugars 5.5 g
    22%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    frozen artichoke hearts

    low sodium vegetable broth

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