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🍽️ Seafood Paella

690 kcal · 30 min · 4 servings

Ingredients

• 150 g fine green beans
• salt
• 1 onion
• 1 clove garlic
• 1 red bell pepper
• 150 g tomatoes (2 tomatoes)
• 0.1 g saffron threads (1 sachet)
• 3 tbsp olive oil
• pepper
• 200 g risotto rice (or Spanish short-grain rice)
• 400 ml classic vegetable broth
• 300 g seafood mix (frozen)
• 1 small organic lemon
• 5 sprigs parsley

Instructions

1. 1. Thoroughly rinse the beans.
2. 2. Remove the hard ends and strings from the beans.
3. 3. Place the beans in a pot with boiling salted water.
4. 4. Cover the pot.
5. 5. Cook the beans for 10 minutes.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Dice the onion into small cubes.
9. 9. Dice the garlic into small cubes.
10. 10. Cut the bell pepper into quarters.
11. 11. Remove the seeds from the bell pepper.
12. 12. Rinse the deseeded bell pepper.
13. 13. Cut the bell pepper into strips.
14. 14. Wash the tomatoes.
15. 15. Cut out the stem areas of the tomatoes in a wedge shape.
16. 16. Dice the tomatoes into small cubes.
17. 17. Drain the cooked beans.
18. 18. Hold the beans under cold running water.
19. 19. Let the beans cool down briefly.
20. 20. Let the beans drain well.
21. 21. Take a cup.
22. 22. Pour 2 tablespoons of warm water into the cup.
23. 23. Add the saffron to the warm water.
24. 24. Stir the saffron until it has completely dissolved.
25. 25. Pour oil into a large pan.
26. 26. Heat the oil in the pan.
27. 27. Add the diced onion to the hot pan.
28. 28. Add the diced garlic to the pan.
29. 29. Add the bell pepper strips to the pan.
30. 30. Sauté the vegetables lightly.
31. 31. Lightly salt the vegetables.
32. 32. Lightly pepper the vegetables.
33. 33. Add the rice to the pan.
34. 34. Stir the rice.
35. 35. Cook the rice until it looks translucent.
36. 36. Pour about one-third of the broth into the rice.
37. 37. Set the heat to low.
38. 38. Let the mixture simmer.
39. 39. Stir occasionally.
40. 40. Continue cooking until the liquid has evaporated.
41. 41. Add another third of the broth to the rice.
42. 42. Add the seafood to the pan.
43. 43. Mix the seafood with the rice.
44. 44. Bring the mixture to a boil once.
45. 45. Set the heat back to low.
46. 46. Simmer the paella for about 10 minutes.
47. 47. Stir occasionally.
48. 48. Add the remaining broth to the pan.
49. 49. Add the dissolved saffron mixture to the pan.
50. 50. Add the beans to the pan.
51. 51. Add the diced tomatoes to the pan.
52. 52. Mix all ingredients well into the paella.
53. 53. Simmer the paella for another 8 to 10 minutes.
54. 54. Cook until the rice is done.
55. 55. The rice should still have a slight bite.
56. 56. Rinse the lemon under hot water.
57. 57. Dry the lemon with a cloth.
58. 58. Cut the lemon into wedges.
59. 59. Wash the parsley.
60. 60. Shake the parsley dry.
61. 61. Pluck the parsley leaves from the stems.
62. 62. Finely chop the parsley leaves.
63. 63. Mix the chopped parsley with the paella.
64. 64. Season the paella with salt.
65. 65. Season the paella with pepper.
66. 66. Plate the paella.
67. 67. Add lemon wedges as a garnish.
68. 68. Serve the paella.

Nutrition per serving

• kcal: 690
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 93 g