Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp olive oil
- ½ Spanish onion, finely chopped
- 1 small red and 1 small yellow pepper, cut into strips
- ½ fennel bulb, cut into strips
- 2 garlic cloves, crushed
- 2 bay leaves
- ¼ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 150 g calasparra (or other paella) rice
- 100 ml good-quality medium sherry
- 1 tsp saffron threads
- 450 ml boiling vegetable stock
- salt
- 200 g shelled broad beans (fresh or frozen)
- 12 mini plum tomatoes, halved
- 5 small grilled artichokes in oil (from a jar), drained and quartered
- 15 pitted kalamata olives, crushed
- 2 tbsp roughly chopped parsley
- 4 lemon wedges
Directions
Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes.
Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden.
Add the garlic and cook for a further minute.
Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron.
Boil down for a minute, then add the stock and a third of a teaspoon of salt.
Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice.
Do not cover the pan or stir the rice during this time.
Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool.
Once cool enough to handle, squeeze each bean gently to remove its papery skin.
Remove the paella pan from the heat.
Taste, add more salt if needed, but without stirring the rice much.
Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes.
Take off the foil.
Scatter the olives and parsley over the top of the paella and serve with lemon wedges.
Category:Rice Recipes
Category:Red Bell Pepper Recipes
Category:Yellow Bell Pepper Recipes
Category:Fennel Recipes
Category:Sauce tomato Recipes
Category:Kalamata olive Recipes
Category:Artichoke Recipes