Tartlet of vegetable paella

Peel and finely chop onions. Peppers, clean and cut into strips. Wash cherryto. Wash green beans and asparagus, clean and cut into 5 cm pieces. Cook chicken stock cube and saffron in a saucepan with approx. 5 cups of boiling water. Fry 50 g of butter in pan and fry about 2 minutes, add rice and fry approx. 2 minutes until rice grains are transparent. Add green beans, asparagus, bell peppers and warm broth to rice and boil for about 20 minutes until all the liquid has been absorbed. Spinach and tomato carefully by making warm rice and let the rice cool for about 15 minutes.

Preheat the oven to 200 ° C or gas oven 4. Grease the baking mold with butter. Grate cheese. In a bowl of eggs, loaf 50 g of Manchego and crème fraîche and mix with rice mixture. Making rice mixture in shape and smoothing. Divide the rest of Manchego and butter in lumps over a pie. Fry the tartlet of vegetables paella for about 25 minutes.