Paella Esmeralda (emerald Paella)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 1/4 cups vegetable broth
• 1 1/2 tablespoons chopped parsley
• 1 teaspoon dried basil
• 1/2 teaspoon saffron
• 1/4 teaspoon ground cumin
• 6 tablespoons olive oil
• 4 tablespoons pine nuts
• 1 large onion, chopped fine
• 8 garlic cloves, minced
• 1 medium green bell pepper, chopped fine
• 3/4 cup pimento stuffed olive, chopped
• 5 cups spinach leaves, destemmed and chopped
• 1 1/2 cups rice
• 1/2 cup parmesan cheese, grated

Recipe

• 1 combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat. set aside.
• 2 heat olive oil in the paella pan and lightly toast pine nuts. add the onion, garlic, bell pepper and sauté until tender.
• 3 add the olives and spinach and cook for several minutes, until spinach has wilted.
• 4 mix in the rice and pour in the vegetable broth mixture, combining well.
• 5 cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
• 6 mix in the cheese and allow to cool for several minutes before serving.