Paella Primavera
Ingredients
- 2 1/2 tsp. olive oil ⓘ
- 1 red bell pepper, chopped (1 cup)
- 6 green onions, thinly sliced (1 cup) ⓘ
- 3 cups low-sodium vegetable broth ⓘ
- 3 cloves garlic, minced (1 Tbs.) ⓘ
- 1 tsp. crumbled saffron threads ⓘ
- 1 cup short-grain white rice, such as Valencia
- 3 cups broccoli florets ⓘ
- 1 cup fresh or frozen baby peas ⓘ
- 1 cup halved grape or cherry tomatoes ⓘ
- 12 pitted green olives, halved
- 12 pitted black olives, halved, optional ⓘ
- 1 lemon, cut into wedges ⓘ
- 1/4 cup chopped fresh parsley ⓘ
Instructions
- Heat oil in large nonstick skillet over medium heat.
- Add bell pepper and green onions; cook 5 minutes.
- Stir in broth, garlic, and saffron; bring to a boil.
- Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
- Sprinkle broccoli, peas, tomatoes, and olives over rice.
- Cover, and cook paella 8 minutes, or until rice is tender.
- Remove from heat, and let rest, covered, 5 minutes.
- Season with salt and pepper, if desired.
- To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.
Nutrition & Diet Analysis (per serving)
587
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).