Directions:
- 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.
- Pour the rice into the paella pan and sauté for about 3 minutes.
- Add the bell peppers and tomatoes and cook for a further 3 minutes.
- 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.
- Stir in the peas.
- 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.
- Serve the paella straight from the pan, garnished with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.65 Kcal (2502 kJ) | ||
| Calories from fat | 194.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.61g | 33% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 924.21mg | 39% | |
| Potassium | 935.87mg | 20% | |
| Total Carbs | 90.06g | 30% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 9.71g | 39% | |
| Protein | 12.65g | 25% | |
| Vitamin C | 97.8mg | 163% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 29.8mg | 165% | |
| Calcium | 96.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 113.22 Kcal (474 kJ) | ||
| Calories from fat | 36.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 33% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 1% | |
| Sodium | 175.09mg | 39% | |
| Potassium | 177.3mg | 20% | |
| Total Carbs | 17.06g | 30% | |
| Sugars | 1.99g | 42% | |
| Dietary Fiber | 1.84g | 39% | |
| Protein | 2.4g | 25% | |
| Vitamin C | 18.5mg | 163% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5.6mg | 165% | |
| Calcium | 18.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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