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🍽️ Vegetarian Paella with Fried Artichokes and Lime Yogurt

525 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, red 1 pc.
• fennel 1 pc.
• pepper, yellow 2 pcs.
• cherry tomatoes 250 g
• thyme, fresh 5 g
• artichoke hearts 400 g
• vegetable broth 900 ml
• oil 2 tbsp
• turmeric, ground 1 tsp
• risotto rice 300 g
• sugar snap peas 200 g
• parsley, fresh 10 g
• organic limes 1 pc.
• yogurt, plain 150 g
• pepper, black ground pinch
• salt pinch

Instructions

1. 1. Peel the garlic and chop it finely.
2. 2. Halve the onion, peel it, and dice it finely.
3. 3. Wash the fennel thoroughly.
4. 4. Cut the fennel in half and remove the hard core.
5. 5. Slice the fennel into wedges about 1 cm thick.
6. 6. Wash the bell pepper.
7. 7. Quarter the bell pepper and remove the core and seeds.
8. 8. Chop the bell pepper roughly.
9. 9. Wash the cherry tomatoes.
10. 10. Quarter the cherry tomatoes.
11. 11. Wash the thyme.
12. 12. Shake the thyme dry.
13. 13. Strip the thyme leaves from the stems.
14. 14. Drain the artichokes.
15. 15. Quarter the artichokes.
16. 16. Bring the vegetable broth to a boil in a pot.
17. 17. Set the pot with the broth aside, covered.
18. 18. Heat one tablespoon of oil in a pan over medium heat.
19. 19. Fry the artichokes in the pan all around for about 3 minutes until golden brown.
20. 20. Remove the artichokes from the pan.
21. 21. Place the artichokes on a plate.
22. 22. Leave the pan uncleaned.
23. 23. Add one tablespoon of oil to the drippings in the pan.
24. 24. Heat the oil over medium heat.
25. 25. Sauté the prepared vegetables in the pan for about 5 minutes.
26. 26. Stir the vegetables occasionally.
27. 27. Add turmeric, thyme, and risotto rice to the pan.
28. 28. Roast the ingredients for 2 minutes more.
29. 29. Deglaze the pan with the hot broth.
30. 30. Let the paella simmer uncovered over medium heat for about 18–20 minutes.
31. 31. Wash the sugar snap peas.
32. 32. Pat the sugar snap peas dry.
33. 33. Cut the sugar snap peas diagonally in half.
34. 34. Wash the parsley.
35. 35. Shake the parsley dry.
36. 36. Pluck the parsley leaves from the stems.
37. 37. Chop the parsley leaves finely.
38. 38. Wash the lime.
39. 39. Cut the lime in half.
40. 40. Squeeze the juice from one half of the lime.
41. 41. Put the yogurt in a bowl.
42. 42. Add one teaspoon of lime juice to the yogurt.
43. 43. Season the yogurt with salt and pepper.
44. 44. Fold the artichokes into the paella.
45. 45. Fold the sugar snap peas into the paella.
46. 46. Fold the parsley into the paella.
47. 47. Sauté the ingredients for about 2 minutes.
48. 48. Season the paella with a bit of lime juice, salt, and pepper.
49. 49. Plate the paella.
50. 50. Drizzle the paella with lime yogurt.
51. 51. Serve the dish.

Nutrition per serving

• kcal: 525
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 81 g