30 min.
Preparation time
Preparation: 15 min.
Cooking: 15 min.
Gaps: no
Total: 30 min.
Servings
Serve: 4 persons
Weight Per Serving: 707g
Price Per Serving: 3.61$
591kcal
Nutrition
Calories: 591kcal
Protein: 16.7%
Fat: 17.8%
Carbs: 65.5%
Ingredients
- 1 bunch asparagus ends trimmed cut into 2-inch pieces
- 2 bay leaves
- 14 ounce canned tomatoes diced canned
- 1 cup carrots sliced
- 2 cups rice cooked
- 2 cups rice cooked
- 2 cups rice cooked
- 0.3 cup parsley fresh chopped
- 2 cloves garlic minced
- 1 cup marinated artichoke quartered
- 2 teaspoons olive oil
- 0.5 teaspoon paprika
- 0.5 cup peas green frozen
- 6 saffron threads
- 4 servings pepper black freshly ground
- 8 ounces soy sausage cut into 1-inch pieces
- 1 cup baby squash sliced
- 0.5 cup vegetable broth reduced-sodium
- 1 cup to 3 sized squashes yellow sliced
Equipment
Directions
- Watch how to make this recipe.
- Heat oil in a large paella pan or skillet over medium-high heat.
- Add soy sausage and garlic and cook 2 minutes.
- Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes.
- Add rice and broth and cook for 5 minutes, until liquid is absorbed.
- Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
Nutrition Facts
Properties
Nutrition Score
47.764347739842%
Flavonoids
Nutrients percent of daily need