Vegetable Paella

5
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"I found this recipe in a murder mystery book but I can't remember which one. Excellent recipe, very heart smart and healthy."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (579.2 g)
  • Calories 366.9
  • Total Fat - 17.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 2.3 mg
  • Sodium - 1090 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 8.1 g
  • Protein - 10.6 g
  • Calcium - 67.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 51.6 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 400f

Step 2

In a large saucepan heat 1 tablespoon oil, add onions,cook until translucent

Step 3

Add vegetable stock, rice and saffron. Bring to a boil, reduce heat,cover and simmer for 30 minutes or until the rice is tender. Remove from heat.

Step 4

While the rice is cooking add the remaing 3 tablespoons of oil to a large saucepan saute the garlic, red and green peppers, eggplant, zucchini, olives salt and pepper for 5 minutes.

Step 5

Gently stir in the tomatoes and rice mixture

Step 6

Transfer the Paella to an oven proof dish cover and bake in 400f oven for 15 minutes

Tips & Variations


No special items needed.

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