Directions:
- Combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat. Set aside.
- Heat olive oil in the paella pan and lightly toast pine nuts. Add the onion, garlic, bell pepper and sauté until tender.
- Add the olives and spinach and cook for several minutes, until spinach has wilted.
- Mix in the rice and pour in the vegetable broth mixture, combining well.
- Cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
- Mix in the cheese and allow to cool for several minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.41 Kcal (2225 kJ) | ||
| Calories from fat | 251.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.91g | 43% | |
|---|---|---|---|
| Cholesterol | 8.67mg | 3% | |
| Sodium | 1297.47mg | 54% | |
| Potassium | 532.22mg | 11% | |
| Total Carbs | 61.16g | 20% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 11.65g | 23% | |
| Vitamin C | 33.8mg | 56% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 13.1mg | 73% | |
| Calcium | 175.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 166.37 Kcal (697 kJ) | ||
| Calories from fat | 78.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 43% | |
|---|---|---|---|
| Cholesterol | 2.71mg | 3% | |
| Sodium | 406.2mg | 54% | |
| Potassium | 166.62mg | 11% | |
| Total Carbs | 19.15g | 20% | |
| Sugars | 1.59g | 20% | |
| Dietary Fiber | 1.36g | 17% | |
| Protein | 3.65g | 23% | |
| Vitamin C | 10.6mg | 56% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.1mg | 73% | |
| Calcium | 54.9mg | 18% | |
* 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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