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🥘 Valencianian Garden Paella

480 kcal · 45 min · 4 servings

Ingredients

• 320 g Short-grain rice (Bomba or Valencia)
• 1000 ml Vegetable broth (hot)
• 150 g Red bell pepper (diced)
• 200 g Zucchini (diced)
• 240 g Chickpeas (canned, drained)
• 40 ml Olive oil
• 150 g Onion (finely diced)
• 20 g Garlic (minced)
• 10 g Smoked paprika powder (sweet)
• 1 g Saffron threads
• 10 g Salt
• 1 Stück Lemon (cut into wedges)

Instructions

1. 1. Heat the olive oil in a large, wide pan (ideally a Paella pan, 36 cm diameter) over medium heat.
2. 2. Add the diced onion and bell pepper to the pan. Fry for 8 minutes until soft.
3. 3. Add the minced garlic and cook for 1 minute more until fragrant.
4. 4. Stir in the sweet paprika powder and cook for 30 seconds to prevent burning.
5. 5. Add the rice and stir for 2 minutes so the grains are coated with oil.
6. 6. Dissolve the saffron in the hot vegetable broth and pour the broth over the rice. Sprinkle in the salt. Do not stir anymore!
7. 7. Place the zucchini and chickpeas evenly on top of the rice. Cook over medium heat for 15 minutes without a lid.
8. 8. Increase the heat and cook for another 5 minutes until the liquid has evaporated and a crispy bottom (Socarrat) forms.
9. 9. Remove the pan from the heat. Cover with aluminum foil and let it rest for 5 minutes.
10. 10. Serve the Paella directly from the pan with the lemon wedges.

Nutrition per serving

• kcal: 480
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 68 g