Veggie Chick’n Paella with Artichokes and Spinach

Make 6 cups (1.5 L)

Paella is a traditional Spanish dish whose signature ingredients are medium-grain rice and saffron. With the addition of Gardein’s veggie chicken, here it makes a satisfying entrée. Arborio rice is suggested for this dish, although Spanish varieties such as Calasparra are excellent as well. The cooked rice should be dry and relatively firm, rather than creamy as in risotto.

1 to 2 tablespoons (15 to 30 mL) coconut or olive oil
1/2 onion, cut into 1-inch (2.5 cm) dice
4 cloves garlic, thinly sliced
2 cups (500 mL) chopped tomatoes
1 package (10 ounces/285 g) Gardein Chick’n Scallopini, cut into 1-inch (2.5 cm) pieces
2 cups (500 mL) vegetable stock
1 cup (250 mL) arborio rice
2 cups (500 mL) frozen artichoke hearts, thawed and quartered, or 1 can (14 ounces/398 mL) artichoke hearts, drained and quartered
1 teaspoon (5 mL) dried basil
Pinch of black pepper
Two pinches of saffron
4 cups (1 L) chopped spinach leaves, about 4 ounces (113 g)
1/2 lemon
Heat the oil in a large skillet or wide-bottomed pot over medium-high heat and cook the onion for 5 minutes or until translucent. Add the garlic and tomatoes and cook for 5 minutes, until the tomato starts to break down. Add the Gardein Chick’n Scallopini, stock, rice, artichoke hearts, basil, pepper, and saffron. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Cook for 10 minutes more without disturbing the rice. Turn off the heat, add the spinach, cover, and let sit for 5 minutes. Stir spinach into the paella, squeeze a bit of lemon juice over top, and serve.

Per cup (250 mL): calories: 272, protein: 16 g, fat: 5 g, carbohydrate: 43 g (2 g from sugar), dietary fibre: 6 g, calcium: 107 mg, iron: 2 mg, magnesium: 43 mg, phosphorus: 68 mg, potassium: 490 mg, sodium: 57 mg, zinc: 0.5 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 2 mg, vitamin B6: 0.2 mg, folate: 128 mcg, pantothenic acid: 0.2 mg, vitamin B12: 0 mcg, vitamin A: 127 mcg, vitamin C: 20 mg, vitamin E: 1 mg, omega-6 fatty acids: 0.2 g, omega-3 fatty acids: 0.1 g

Percentage of calories from protein 23%, fat 16%, carbohydrate 61%