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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant. | 2. Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently. | 3. Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist. | 4. Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
eggplant	1		cut	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
garlic clove	5		crushed	-	-	-	-
yellow pepper	1		chopped	-	-	-	-
red bell pepper	1		chopped	-	-	-	-
cilantro	1	teaspoon	dried	0.0767	0.0122	0.0071	0.0017
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
arborio rice	1	cup		-	-	-	-
vegetable broth	3 1/2	cups		568.26	92.12700000000001	20.8362	13.4316
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
cayenne powder	1/2	teaspoon		-	-	-	-
sea salt	1/2	teaspoon		-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
black pepper			ground	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
green bean	1	cup	cut	31.0	6.97	1.83	0.22
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
black olive	1/4	cup	pitted sliced	-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03

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