Vegetable Paella

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Vegetable Paella
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
322
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie322 cal.(15 %)
Protein10 g(10 %)
Fat8 g(7 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K48.3 μg(81 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.6 mg(43 %)
Folate140 μg(47 %)
Pantothenic acid1.9 mg(32 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C98 mg(103 %)
Potassium727 mg(18 %)
Calcium103 mg(10 %)
Magnesium104 mg(35 %)
Iron3.6 mg(24 %)
Iodine7 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids1.4 g
Uric acid157 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
200 grams cooked Brown rice (short grain)
600 milliliters Vegetable broth
1 sm can Saffron (0.1 gram)
1 bay leaf
1 tsp dried oregano
1 tsp dried thyme
1 onion
2 garlic cloves
1 red Bell pepper
2 stalks Celery
300 grams Tomatoes
1 tsp sweet ground paprika
freshly ground peppers
150 grams green Beans (frozen)
150 grams baby Peas (frozen)
1 lemon
8 black Olives (canned in brine)
How healthy are the main ingredients?
TomatoCeleryolive oiloreganothymeonion

Preparation steps

1.

In a saucepan, heat 1 tablespoon of oil and fry the rice in it while stirring. Pour in vegetable stock. Season rice with saffron, bay leaf, oregano and thyme, and pre-cook covered for 30 minutes. Peel the onion and garlic, finely chop. Rinse pepper, remove stalk approaches, ribs and seeds and cut the flesh into small cubes. Trim celery, rinse and cut into small cubes. Blanch tomatoes, peel, remove stem approaches and cut the flesh small. Blanch beans in boiling salted water 5 minutes. Drain. In a nonstick skillet, heat the remaining oil. Cook onions and garlic until golden yellow while stirring. Put in pepper, beans and celery and season with a little salt. Cook everything while stirring for 4 minutes. Mix in tomatoes and paprika. Cover the vegetables and sauté another 5 minutes.

2.

Mix the precooked rice with the cooking liquid into the vegetables. Put in peas and cook while stirring the paella 2 minutes until most of the liquid has evaporated. Stir in olives and season again with pepper. Rinse, halve and slice lemon. Garnish paella with lemon slices and serve hot in the pan. Serve with a hearty red wine.

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