Try this Vegetarian Paella recipe, or contribute your own.
Suggest a better descriptionHeat together the vegetable stock with the saffron. Heat the oil, fry the onion and garlic. Add artichoke, aubergine, peppers and celery. Add the paprika and rice and cook for 2-3 minutes until rice is transparent, stirring occasionally. Add wine, pour in the stock, stir in the chopped tomatoes. Reduce the heat and cook for 20 minutes until tender, adding a little stock if necessary. Add the cooked French beans and peas and stir thoroughly. Garnish with black olives, lemon wedges and flat parsley to serve.
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Serving Size: 1 Serving (2521g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1644 | ||
Calories from Fat: 181 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3309.6mg | 114 % | |
Potassium 3063.6mg | 81 % | |
Total Carbohydrate 310.3g | 91 % | |
Dietary Fiber 57.5g | 230 % | |
Sugars, other 252.8g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1644
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