Summer vegetable paella
Soy-Free, Gluten-Free, Dairy-Free, Vegetarian
Paella makes any meal feel like a party—which is partly why it has a reputation for being far more complicated than it is. You don’t need any special equipment, just a frying pan with a lid. It takes only a half-hour to cook, and the result always feels special. If you are feeling adventurous, cook it over medium-high coals in a covered grill (just be sure to use a pan with a heatproof handle).
In your bag
- 1 to 2 shallots
- 1 red bell pepper
- ¾ pound Roma tomatoes
- ¾ cup paella rice
- 1 bay leaf
- Paella spice blend (turmeric - garlic powder - cayenne - sweet smoked paprika)
- 5 ounces marinated artichoke hearts
- 2 ounces green and black olives
- Fresh flat-leaf parsley
- 2 ounces roasted almonds
Calories: 720, Protein: 16 g, Fiber: 10 g, Total Fat: 41 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 660 mg, Carbohydrates: 80 g, Added Sugar: 0 g.
Contains: Tree Nuts