Artichoke Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 54.8 g | (183 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 378 μg | (126 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 28.7 μg | (64 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,433 mg | (61 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 488 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 small carrots
- 1 sm can Saffron
- 2 lemons
- 6 small Artichoke
- salt
- 1 generous pinch sugar
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Paella rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 200 grams chopped Tomatoes
- 100 grams fresh Shelled fava bean
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped parsley
Preparation steps
Trim and peel the carrots and cut into thin slices. Bloom the saffron in 3 tablespoons lukewarm water. Add the lemon juice to a pot of water. Clean the artichokes by trimming at the stem end, removing the outer hard leaves, and cutting off the top leaves. Add the cleaned artichokes to the lemon water along with some salt and a pinch of sugar. Bring the water to a simmer and cook artichokes until al dente being careful not to overcook. Drain the artichokes.
Peel and finely chop onion and garlic. Add olive oil to a medium pan and cook onion and garlic until translucent. Add rice and stir until coated. Add wine and cook until evaporated, stirring occasionally. Add broth and bloomed saffron and cook about 10 minutes over medium heat stirring occasionally. Stir in carrot slices, tomato, and bean seeds. Season with salt and pepper to taste. Cook until the carrots are tender, about 10 minutes. If necessary, pour in a little extra broth and stir occasionally.
Cut artichokes lengthwise into quarters and remove the hay with a spoon.
Spoon the paella onto a plate, top with artichoke quarters, and sprinkle with parsley. Serve immediately with lemon wedges, if desired.
