Naturally Ella · by Erin Alderson
Summer Vegetarian Paella
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 27%
CARBS 77G73% OF CAL
14G FIBER1G ADDED15G INTRINSIC47G OTHER16G TOTAL SUGAR
FAT 11G23% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A seasonal vegetarian paella with brown rice, chickpeas, zucchini, and summer squash spiced with smoked paprika and turmeric. Colorful and satisfying for weekend dinners.
mainspanishbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup short grain brown rice
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 small yellow onion (minced)
- 1 tablespoon smoked paprika (pimentón)
- 1/2 teaspoon ground turmeric
- 1 cup canned crushed tomatoes
- 3/4 cup cooked chickpeas (drained/rinsed if using canned)
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- ½ cup water
- 1 1/2 cup low-sodium vegetable broth
- 1 medium zucchini (cut into 1/4" thick slices)
- 1 medium summer squash (cut into 1/4" thick slices)
- Parsley (for serving)
- Lemon wedges (for serving)
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 27%
CARBS 77G73% OF CAL
14G FIBER1G ADDED15G INTRINSIC47G OTHER16G TOTAL SUGAR
FAT 11G23% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 268mg
- Total sugar
- 16g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1240mg
- Calcium
- 106mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.