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🥘 Valencian Paella with Zucchini

480 kcal · 35 min · 4 servings

Ingredients

• 300 g Bomba Rice
• 900 ml Beef Broth
• 200 g Zucchini
• 200 g Chickpeas (canned)
• 2 Stk Rosemary sprigs
• 40 ml Olive Oil
• 10 g Sweet Paprika Powder
• 1 g Saffron Threads
• 10 g Salt
• 1 Stk Lemon

Instructions

1. 1. Heat the olive oil in a large frying pan or paella pan over medium heat.
2. 2. Add the zucchini (cut into cubes) and the chickpeas and fry for 3 minutes.
3. 3. Stir in the paprika powder and rice and fry the rice for 2 minutes until it looks slightly translucent.
4. 4. Pour in the hot broth and dissolve the safran in it. Season with salt.
5. 5. Place the rosemary sprigs on the rice. Cook the dish over medium heat for 15 minutes without stirring.
6. 6. Remove the pan from the heat and cover it with aluminum foil. Let the rice rest for 5 minutes.
7. 7. Remove the rosemary sprigs and squeeze the lemon over the finished dish.

Nutrition per serving

• kcal: 480
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 65 g