Heat oven to 450.
Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
In a large oven-safe pot, (dutch oven is great) heat the olive oil over medium heat.
Add the garlic to the pot and saute for 30 seconds, or until fragrant.
Add the bell peppers, zucchini, and string beans to the pot, along with a pinch of salt. Saute for 5-6 minutes, or until starting to become tender.
Add the saffron, paprika, and rice to the pot. Saute for a minute and then add 1 tsp salt and vegetable broth to the pot, plus more water to cover, as necessary.
Bring to a boil and let cook for 3 minutes.Top with the tomato slices and then place in the oven.
Cook for 20 minutes. Turn the heat off on the oven and let sit in the still-hot oven for 15 more minutes.
Stir to combine and season to taste with salt and black pepper. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (674g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 599.3mg||21 %|
|Potassium 553.6mg||15 %|
|Total Carbohydrate 107g||31 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 98.7g|
|Protein 10.6g||15 %|
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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: 509
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