Heat 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|
|Calories from Fat: 181 (11%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1644
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