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Quevin Chase
Vegetarian paella with grilled vegetables and fried halloumi
Spanish paella from risotto rice with paprika, grilled vegetables, tomato frito, olives and parsley.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the rice for 2 minutes on a medium heat.
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Add the paprika powder, grilled vegetables, tomato frito, the bouillon tablet and the water and bring to the boil.
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Leave to cook for 25 minutes without lid on the pan until the rice is tender. Spoon the paella occasionally.
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Let the olives drain in the meantime. Slice the parsley. Heat a frying pan without oil or butter.
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Cut the halloumi into 2 slices per person and bake 3 minutes. Turn halfway.
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Mix the olives and ⅔ of the parsley by the paella. Divide the paella over a bowl and season with salt and salt.
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Divide the halloumi over it and garnish with the rest of the parsley.
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Nutrition
735Calories
Sodium0% DV1.680mg
Fat52% DV34g
Protein46% DV23g
Carbs26% DV79g
Fiber44% DV11g
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