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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering. | 2. Pour the rice into the paella pan and sauté for about 3 minutes. | 3. Add the bell peppers and tomatoes and cook for a further 3 minutes. | 4. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. | 5. Stir in the peas. | 6. Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender. | 7. Serve the paella straight from the pan, garnished with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
yellow onion	1		chopped	-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262
tomato	4		skinned seeded chopped	113.16	25.092	5.904	0.9840000000000001
red bell pepper	1		seeded cut	-	-	-	-
green bell pepper	1		seeded cut	-	-	-	-
yellow bell pepper	1		seeded cut	-	-	-	-
green pea	1	cup		117.45	20.9525	7.859	0.58
artichoke heart	2	cups	quartered	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
lemon wedge				-	-	-	-

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