Paella with Chorizo
Rice and vegetables cleverly combined: By vegetable standards, zucchini is a top source of iron. However, the trace element is less well absorbed from vegetable sources than from meat and co. But thanks to the abundant vitamin C from the pepper, the body can absorb the iron particularly well.
Zucchini do not need to be peeled or seeded. However, you should not eat bitter tasting specimens, but dispose of them. The bitter substances contained in cucurbitacine can lead to severe vomiting and diarrhoea. In addition, the bitter substances are heat-resistant and hardly soluble in water, so they remain after cooking.
Ingredients
- Ingredients
- 2 small Zucchini
- 2 red Bell pepper
- 150 grams Chorizo
- 1 onion
- 2 garlic cloves
- 400 grams Tomatoes
- 2 Tbsps olive oil
- 250 grams Paella rice (or Arborio rice)
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 1 pinch Saffron
- 1 tsp dried thyme
- 300 milliliters Chicken broth
- fresh thyme (for garnish)
Preparation steps
Rinse zucchini and peppers. Slice zucchini into 1 cm (approximately 1/3-inch) thick rounds. Rinse bell peppers, remove ribs and seeds and cut into about 2 cm (approximately 1-inch) cubes. Cut the chorizo into thin slices. Peel and finely chop the onion and garlic. Rinse tomatoes, cut out the stems, remove the seeds and chop the flesh.
Heat the oil in a paella pan (or an ovenproof skillet), then saute the onion garlic until soft. Add the zucchini and bell peppers and cook briefly, then add chorizo and cook, stirring, 2-3 minutes. Add the rice and cook, stirring, until combined, then pour in the wine. Season with salt, pepper, saffron and thyme. Add broth and cook about 15 minutes.
Preheat the oven to 180°C (approximately 350°F).
If mixture seems dry, add more broth and continue to bake for an additional 15 minutes, until all the liquid is absorbed.
Remove from the oven and serve immediately, garnished with thyme.