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Vegetarian paella
Nutrition facts per serving:
- Energy in kcal about 301
- Fat about 6g
- Carbohydrates about 51g
- Protein about 8g
This is needed
This is needed
for 4 people
Rice
- 2 tbsp olive oil
- 2 garlic clove, finely chopped
- 2 dl white wine
- 200 g round grain rice (e.g. Bomba)
Paella
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- 7 dl vegetable bouillon
- 1 organic lemon, grated zest and 2 tbsp of juice
- 2 sachets saffron
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- a little pepper
- 150 g frozen peas, slightly defrosted
- 150 g vine-ripened cherry tomatoes
- 1 red peppers, cut into thin slices
- 1 courgettes, cut into approx. 2 cm pieces
- 3 spring onion, cut into thin rings
And that's how it's done
And that's how it's done
Rice
Heat the oil in a paella pan or a wide non-stick frying pan. Briefly sauté the garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely.
Paella
Add the stock and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Mix in the peas, tomatoes, pepper, courgette and spring onions. Cover the paella and simmer over a low heat for approx. 10 mins.
