Filter
Reset
Sort ByRelevance
LadyJade
Vegetable-rich paella
Many vegetables! Paella with saffron, red pepper, tomato, string beans, lemon, seafood and chicken.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the water to a boil and dissolve the bouillon tablets. Put the saffron in a bowl and pour 100 ml of hot stock over it.
-
Cut the chicken and paprika into strips. Slice the garlic. Remove the seed lists from the tomatoes. Heat the oil in a frying pan. Sprinkle the chicken with pepper and salt and brown in 3 minutes. Add the pepper and the garlic and cook for another 3 minutes.
-
Cut the tomato into cubes and scoop them with the frozen string beans and the rice through the chicken. Bake for 1-2 minutes until the rice grains shine. Add pepper to taste.
-
Pour in the saffron broth and scoop. Add 650 ml of fish stock and bring to the boil. Turn down the heat and cook the paella over low heat for about 30 minutes.
-
Add any extra broth or water if the rice is not underneath. Stir occasionally. Add the seafood for the last 5 minutes.
-
Cut the lemon into wedges. Serve the paella with the lemon. Tasty with some finely chopped parsley.
Blogs that might be interesting
-
25 minMain dishcalfs, shallots, fresh thyme, olive oil, cherry tomatoes on the branch,sausage skewers and cherry tomato
-
55 minMain dishbutter, onions, leeks, dried thyme, dough for savory pie, ham raw ham, creme fraiche, black olives without pit,onion-leek tart with olives
-
35 minMain disholive oil, red pointed pepper, cloves of garlic, shallot, vegetable bouillon, salami, farfalle, whipped cream, basil leaves, Parmesan cheese,pasta with paprika salami sauce
-
30 minMain dishonion, traditional olive oil, risotto rice, vegetable stock of tablet, raw beetroot in pot, white cheese cubes light 22, arugula,beet risotto
Nutrition
490Calories
Sodium5% DV130mg
Fat17% DV11g
Protein68% DV34g
Carbs21% DV63g
Fiber16% DV4g
Loved it