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Nutrition Label
–
+
servings
US Customary
Metric
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5
from 1 vote
Spring Vegetable Paella
Prep Time
15
mins
Cook Time
30
mins
Course:
Breakfast, Main Course
Servings:
4
Calories:
361
kcal
Author:
Gina Fontana
Ingredients
2
tablespoons
extra-virgin olive oil
, or other oil of choice
1
cup
fennel bulb
, chopped
½
onion
, diced
3
medium radishes
, chopped
1
small zucchini
, chopped
½
cup
asparagus
, chopped
½
cup
mushrooms
, chopped
½
cup
carrots
, chopped
¼
cup
green peas
1
cup
cherry tomatoes
, sliced in half
1
tablespoon
minced garlic
1
tablespoons
paprika
¼
cup
fresh parsley
, minced
1
teaspoon
fine sea salt
Pinch
fresh ground black pepper
1¼
cup
Paella rice
(or other medium grain rice)
⅓
cup
canned chickpeas
(garbanzo beans), rinsed and drained
1½
cups
vegetable broth
½
cup
dry white wine
US Customary
-
Metric
Instructions
Wash and chop all of the vegetables. Set aside.
In a small bowl, mix together the garlic, paprika, parsley, salt, and pepper. Set aside.
Heat your nonstick skillet over medium-high heat. Add 2 tablespoons of oil and add all of the vegetables. Sauté the vegetables for about 5 minutes.
Add the rice to the same pan and sauté another 5 minutes.
Add the spice mixture, chickpeas, vegetable broth and wine to the pan and stir to combine. Turn the heat to low, cover and simmer for 20 minutes.
Nutrition
Calories:
361
kcal
|
Carbohydrates:
60
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
1012
mg
|
Potassium:
593
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
3757
IU
|
Vitamin C:
35
mg
|
Calcium:
68
mg
|
Iron:
2
mg