Ingredients
- 1 tsp (15ml) saffron
- 5 cups (1250ml) chicken broth reduced-sodium
- ½ tsp (2.5ml) salt
- 3 tbsp (45ml) olive oil
- 1 large onion diced
- 2 bell peppers diced
- 2 celery stalks diced
- 2 links chorizo sausage sliced or ground
- 4 cloves garlic crushed
- 3 tomatoes diced
- 1 cup (250ml) zucchini diced
- 2 tsp (30ml) paprika
- ½ tsp (2.5) black pepper
- 2 cups (500ml) arborio rice or “bomba” rice
- 1 cup (250ml) green beans sliced
- 1 cup (250ml) peas
- 10-12 shrimps medium-large
- ¼ cup (60ml) fresh parsley
Instructions
- In a saucepan, steep saffron in chicken broth with salt and simmer for 15 mins.
- Heat a large skillet or paella pan and add oil once the pan is hot enough. Sauté onions, peppers, and celery together.
- Add sausage (sliced or ground) and stir in garlic. Cook together for 5-8 mins on medium high heat, stirring frequently.
- Mix in tomatoes, zucchini, paprika, and black pepper.
- Mix in rice, pour in heated infused broth, and bring to a boil. Reduce heat to medium once boiling, cover and simmer for 10 mins (no more mixing required at this point).
- Add green beans, peas and shrimps and continue to cook covered for another 15 mins. Remove from heat and serve with fresh parsley.
Nutrition Facts
Veggie-Loaded Easy Paella
Per
380 g
Calories
350
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2.4
g
15
%
Carbohydrates
46
g
15
%
Fibre
5
g
21
%
Sugars
5
g
6
%
Protein
15
g
30
%
Vitamin A
118
IU
2
%
Vitamin C
60
mg
73
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe by Tamara Sarkisian, Registered Dietitian
