Spring Vegetable Paella

Elda Benassini
A delicious and healthy way to prepare a paella without working for hours. This saffron rice includes artichokes, carrots, asparagus, turnips, potatoes, and chickpeas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 artichoke, girls, cut into 4 and cooked
  • 300 grams carrot
  • 240 grams turnip, peeled and cut lengthwise
  • 240 grams potato, in half
  • 1 cup peas
  • 1/4 cups olive oil
  • 2 cloves garlic, chopped
  • 1/4 cups parsley, finely chopped
  • 1 teaspoon saffron
  • 1 tablespoon paprika
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 2 cups rice
  • 1 cup dry white wine
  • 4 cups chicken bullion
  • 1/4 kilos asparagus, cut into 3 cm pieces
  • 1 canned chickpea, drained
Preparation
1h
0 mins
Low
  • Sauté the artichoke, carrot, turnips, peas, and potatoes. Cover and let cook a bit.
  • Chop the garlic and stir with paprika, saffron, and parsley. Boil a cup of water and add this mixture.
  • In the olive oil, sauté the onion, add the tomato, add the rice and the parsley mixture. Add the chicken broth and the wine. Lower the heat and add the chickpeas, asparagus, and vegetables. Cover and let the liquid absorb. Season with salt and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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