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Vegetable paella

Category Main courses

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  • 40 minutes
  1. 1 onion
  2. 1 clove of garlic
  3. 1 small red chili
  4. 300 g green beans
  5. 1 red bell pepper
  6. 1 yellow bell pepper
  7. 1 package saffron (approx. 0.2 g)
  8. 200 g paella or risotto rice
  9. 150 g frozen peas
  10. 500 ml vegetable broth
  11. 2 tomatoes
  12. 2 tbs lemon juice
  13. 2 tbs olive oil
  14. salt, pepper

1. Peel and finely cut onion and garlic; finely chop the chili. Clean the beans and cut into bite-sized pieces, clean the bell peppers and cut into short strips.

2. Add onion and garlic to the pan, heat the pan on highest level up to the roasting window, switch to a low level and roast briefly. Add all the ingredients up to and including the vegetable broth and mix.

3. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for about 15 minutes in the vegetable area.

4. Pour boiling water over the tomatoes, remove the skins, core and dice.

5. Carefully stir the tomatoes under the paella and season to taste with lemon juice, olive oil, salt and pepper.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

Cooking

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