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🍲 Vegetable Paella with Fried Veggies and Saffron

480 kcal · 35 min · 4 servings

Ingredients

• 320 g Bomba Rice
• 1000 ml Chicken Stock
• 2 Stück Bell Peppers (red and yellow)
• 1 Stück Zucchini
• 200 g Cherry Tomatoes
• 4 Stück Garlic Cloves
• 1 Prise Saffron Threads
• 4 EL Olive Oil
• 1 TL Salt
• 150 g Chopped Broccoli

Instructions

1. 1. Warm the chicken stock in a pot over medium heat and keep it warm.
2. 2. Cut the bell peppers and zucchini into bite-sized cubes. Halve the cherry tomatoes and finely chop the garlic.
3. 3. Heat the olive oil in a large paella pan or a deep frying pan over medium heat. Add the vegetables (except the tomatoes) and fry them for 8 minutes until lightly golden brown.
4. 4. Stir in the garlic and saffron threads and fry for 1 minute until fragrant.
5. 5. Mix the rice with the vegetables and fry for 2 minutes so it absorbs the oil and saffron color.
6. 6. Pour the warm stock over the rice. Squeeze the tomatoes slightly with your hands and place them on top of the rice. Do not stir anymore.
7. 7. Simmer the rice uncovered over medium heat for 15 minutes. The rice should have absorbed most of the liquid.
8. 8. Set the stove to the lowest setting and let the rice cook for another 5 minutes. Remove the pan from the heat and cover it with aluminum foil. Let the rice rest for 5 minutes before serving.

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 58 g