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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 whl head garlic
- 3 x Cloves garlic, minced
- 1 x Onion, diced
- 4 x Potatoes, peeled and cut into 1/4-in slices
- 4 lrg Ripe tomatoes, peeled, seeded, and diced
- 6 c. Vegetable stock
- 3 c. Uncooked long-grain white rice
- 1 tsp Saffron threads
- 2 x Bay leaves
- 1 tsp Good-quality paprika
- Â Â Salt
- Â Â Freshly grnd black pepper
Direcciones
- Preheat the oven to 350 . Heat the extra virgin olive oil in a Dutch oven or possibly large paella pan over high heat till warm. With a sharp knife, cut the top off the head of garlic, exposing just the tips of the tops of the cloves. Add in the head of garlic to the pan and saute/fry lightly for 2 to 3 min. Add in the minced garlic, onion, and potatoes and saute/fry well, about 4 min. Add in the tomatoes and stock and bring to a boil. Add in the rice, saffron, bay leaves, paprika, and salt and pepper. Cover with a lid and bake in the oven till the rice is tender, about 20 min. Remove the pan from the oven.
- Remove the head of garlic from the paella and squeeze the roasted garlic from the cloves into the paella. Stir to mix.
- To serve, spoon the paella onto a large platter or possibly individual plates and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 850g | |
| Recipe makes 4 servings | |
| Calories 751 | |
| Calories from Fat 72 | 10% |
| Total Fat 8.19g | 10% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1437mg | 60% |
| Potassium 1274mg | 36% |
| Total Carbs 153.13g | 41% |
| Dietary Fiber 7.8g | 26% |
| Sugars 9.84g | 7% |
| Protein 15.04g | 24% |
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