Directions:
- Heat the olive oil in a large pan and sauté the garlic and onion for 3 minutes or until translucent.
- Add the rice and sauté for a further 3 minutes, stirring occasionally to ensure the rice doesn't stick.
- Add the vegetable stock and saffron and simmer for 20 minutes or until all but a little bit of the liquid has been absorbed.
- Stir in the peas.
- Coat the artichokes with half of the lemon juice and then add to the pan.
- Continue cooking until the rice is tender, topping up with additional hot water if needed.
- Serve the paella with lemon wedges to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 899.77 Kcal (3767 kJ) | ||
| Calories from fat | 152.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 26% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 4% | |
| Sodium | 24863.51mg | 1036% | |
| Potassium | 680.47mg | 14% | |
| Total Carbs | 143.17g | 48% | |
| Sugars | 12.79g | 51% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 118.9mg | 198% | |
| Iron | 0.6mg | 3% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 171.55 Kcal (718 kJ) | ||
| Calories from fat | 29.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 26% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 4% | |
| Sodium | 4740.42mg | 1036% | |
| Potassium | 129.74mg | 14% | |
| Total Carbs | 27.3g | 48% | |
| Sugars | 2.44g | 51% | |
| Dietary Fiber | 1.52g | 32% | |
| Protein | 3.24g | 34% | |
| Vitamin C | 22.7mg | 198% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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