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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop onions and 2 of the 3 green peppers. Saute until becoming soft, about 10 minutes. Add garlic (chopped finely) and saute another minute. Add tomatoes and bay leaves and cook the mixture (sofrito) until it holds its shape, about 20-30 minutes. | 2. Slice remaining bell peppers and cube tofu to bite-size pieces. | 3. Boil water and add crushed saffron threads. | 4. Saute rice with sofrito for 3-5 minutes. Stir in boiling water, stirring constantly to mix well. | 5. Pour mixture into paella pan or large casserole. Layer sliced peppers, artichoke hearts and tofu on top. | 6. Bake at 400 degrees for about 40 minutes. | 7. Add corn and peas after rice is mostly cooked, and broth is mostly absorbed. Cook for 5-10 minutes more. | 8. Serve with lemon wedges to squeeze over top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain brown rice	2	cups		-	-	-	-
green bell pepper	3			-	-	-	-
onion	2			128.0	29.888	3.52	0.32
garlic clove	5			-	-	-	-
bay leaf	5			-	-	-	-
red bell pepper	2			-	-	-	-
artichoke heart	2	cups		-	-	-	-
tomato	1.5	cans	diced	60.3148	13.0347	2.9487	0.6702
saffron thread	1/2	teaspoon		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
extra tofu	1	package	firm	387.1	10.27	39.895	20.54
lemon	2			2.5617	0.8233	0.0972	0.0265
corn	1	cup	frozen	124.7	27.115	4.7415	1.9575
pea	1	cup		41.16	7.399	2.7439999999999998	0.196

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