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Vegetable Paella

Gil Martínez Soto
  • minutes
  • Serves 6

INGREDIENTS

1/2 9 ounce package

Baby artichokes, frozen

2 cups

Escarole or chard

2

Garlic cloves, large

1

Onion, medium

1/2 cup

Peas or frozen peas, fresh

1 cup

Ready-cut tomatoes, canned

1

Red bell pepper

3 cups

Chicken stock or canned low-salt broth

1 1/2 cups

Paella rice

3/4 tsp

Paprika

1/4 tsp

Saffron threads

1/2 tsp

Salt

2 tbsp

Olive oil

1/2 cup

Water

1 15 ounce can

Cannellini (white kidney beans), rinsed, drained