Paella Esmeralda (Emerald Paella)

Recipe by susie cooks
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat. Set aside.
  • Heat olive oil in the paella pan and lightly toast pine nuts. Add the onion, garlic, bell pepper and sauté until tender.
  • Add the olives and spinach and cook for several minutes, until spinach has wilted.
  • Mix in the rice and pour in the vegetable broth mixture, combining well.
  • Cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
  • Mix in the cheese and allow to cool for several minutes before serving.
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