Paella Esmeralda (Emerald Paella) - cooking recipe

Ingredients

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

Preparation

Combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat. Set aside.
Heat olive oil in the paella pan and lightly toast pine nuts. Add the onion, garlic, bell pepper and saute until tender.
Add the olives and spinach and cook for several minutes, until spinach has wilted.
Mix in the rice and pour in the vegetable broth mixture, combining well.
Cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
Mix in the cheese and allow to cool for several minutes before serving.