I haven't tried this yet but it looks delicious! I look forward to making this next week. This recipe is originally from The Food Networks Robin Miller. I wanted to post here to see the official nutrition value for the dish per serving. Yield, prep time and cooking time are taken directly from the original website.

Ingredients

4 serv.

olive oil↗2 teaspoons
soy sausage↗8 ounces
cut into 1-inch pieces
garlic↗2 cloves
minced
marinated artichoke hearts1 cup
quartered
yellow squash↗1 cup
sliced
zucchini1 cup
sliced
carrot↗1 cup
sliced
asparagus↗1
ends trimmed, cut into 2-inch pieces
frozen green pea↗1⁄2 cup
diced tomatoes14 ounces
in a can
saffron threads↗6 -8
paprika↗1⁄2 teaspoon
bay leaves↗2
cooked rice↗2 cups
reduced-sodium vegetable broth↗1⁄2 cup
cup fresh parsley leaves, chopped↗1⁄4
salt & freshly ground black pepper

Step-by-step instructions

1
Heat oil in a large paella pan or skillet over medium-high heat.
2
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

Source: food.com

Original recipe ↗

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