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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a paella pan or large heavy skillet heat the oil and the garlic. | 2. Add the meat and let it absorb some of the garlic flavor, until it's slightly golden (the meat that is). | 3. Remove the meat and boil along with the water and the beans until tender. | 4. Fry the peppers and set them aside. | 5. You should still have quite a lot of oil in the pan, if not, add more. | 6. Add the rice and stir on a high heat for 1 minute. | 7. Add the meat and the liquid it's been simmering in. | 8. Stir once, scraping the bottom well. | 9. Cook rice for 10 minutes and add the peppers. | 10. Cook for a further 10 minutes or until all the liquid has been absorbed. | 11. Test the rice, if undercooked, add a little more boiling water and repeat the process. | 12. When rice is cooked, turn off the heat and cover with a clean cloth and let it stand for 10 minutes. | 13. Serve with a quarter of a lemon per plate and some ali-oli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	600			407370.0	84637.5	8369.4	3552.0
chicken	1 1/2	1/2	cut	-	-	-	-
rabbit	375		cut	-	-	-	-
green pepper	2		diced	59.6	13.8272	2.5628	0.5066
red pepper	2		diced	2.5	0.5506	0.1169	0.0275
tomato	2		liquified grated	124.1379	27.5262	6.4768	1.0795
olive oil	3 -5	tablespoons		0.0	0.0	0.0	0.0
garlic	1			4.47	0.9918	0.1908	0.015
broad bean	1/2	cup		-	-	-	-
water	2			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.