Vegetable paella

Ingredients

• 160 gShort-grain rice
• 150 gPeppers
• 150 gCourgette
• 100 gGreen beans
• 100 gPeas, frozen
• 100 gTomato
• 80 gOnion
• 700 mlvegetable stock, hot
• 25 gOlive oil (2 tbsp)
• Saffron, smoked paprika, garlic, lemon, salt
• 80 gGreen asparagus
• 15 gLime (½ piece)

How to make it

1. Steep the saffron in a little hot stock. Cut the vegetables into pieces.
2. Fry the onion, peppers, beans and courgette in the oil in a large flat pan for five minutes, then add the garlic, tomato and paprika.
3. Scatter in the rice, toast it briefly, pour in the stock with the saffron, salt it, spread it once.
4. From now on do not stir: simmer for 18 minutes over medium heat, adding the peas on top for the last five.
5. Turn the heat up briefly until the base crackles, then rest for five minutes. Serve with lemon.
6. Cook the asparagus pieces along for the last eight minutes, serve with lime.

One tip

The pan has to be wide and flat. In a deep pot it turns into risotto, not paella.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.