Vegetable Paella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
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.
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.
