Filter
Reset
Sort ByRelevance
Sarahck19
Paella with fish
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the stock with the saffron threads. Heat the olive oil in a paella or frying pan and fry the garlic and the sweet pepper cubes for 2-3 minutes.
-
Scoop the rice through and cook until the grains shine. Pour in the wine and let it evaporate.
-
Pour 500 ml of broth and boil gently until it is absorbed by the rice.
-
Add the cod, tomatoes, asparagus and 500 ml stock and cook gently with occasional stirring for about 10 minutes until the rice and vegetables are al dente. Add extra stock if necessary.
-
Spoon the giant shrimps through the last 3 minutes.
-
Serve the paella in the pan, sprinkled with parsley. Put the lemon wedges in it.
-
25 minMain dishmultigrain rice, canned chickpeas, (peanut) oil, Koh Thai yellow curry paste, Chinese wok vegetable bean sprouts red pepper, coconut milk,curry with chickpeas, coconut milk and rice -
40 minMain dishcouscous, shawarma spices, liquid Italian herbal broth, tap water, bunch onion, fresh fresh mint, soft goat cheese, zucchini,zucchini stuffed with couscous -
50 minMain dishcarrots, bunch onion, olive oil, curry powder, Pizza Dough, egg, Greek yoghurt, leaf parsley finely chopped,savory carrot cake -
35 minMain dishtagliatelle, avocado, Parmesan cheese, basil, garlic, lemon, olive oil, Spinach, smoked salmon, spring / forest onion,tagliatelle with avocado sauce and smoked salmon
Nutrition
635Calories
Sodium0% DV0g
Fat22% DV14g
Protein76% DV38g
Carbs28% DV83g
Fiber0% DV0g
Loved it