I found this gorgeous recipe for Paella Primavera in last month’s Vegetarian Times Magazine. The color and flavor was great! It also wasn’t too labor intensive to make. I served it as a side with grilled chicken – but fish could also be paired with it quite nicely! For those of you who like a little extra bite, a little crushed red pepper will add some good heat.
2 1/2 tsp. Olive Oil
3 Cups Broccoli florets
1 red bell pepper chopped
6 green onions thinly sliced
3 Cups low sodium vegetable broth
3 cloves garlic minced
1 tsp. saffron threads
1 Cup short grain white rice, such as Valencia
1 Cup fresh or frozen baby peas
1 cup halved grape tomatoes
12 pitted green olives, halved
12 pitted black olives, halved
1 lemon cut into wedges
1/4 Cup fresh parsley chopped
1. Heat oil in large nonstick skillet over medium heat. Add broccoli, bell pepper and green onions. Cook 5 min. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium – low and simmer, covered 10 minutes.
2. Sprinkle peas, tomatoes, and olives over rice. Cover and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season with salt and pepper.
3. To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.
Per 1/2 Cup Serving:
100 Calories, 2.5 Protein, 1.5 Fat, 20 Carbohydrate, 85 Sodium