Vegetarian paella

Vegetarian paella

Total: 35 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 301 kcal
, Fat: 6 g
, Carbohydrate: 51 g
, Protein: 8 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
2 garlic cloves, finely chopped
200 g round grain rice (e.g. Bomba)
2 dl white wine


7 dl vegetable bouillon
1 organic lemon, grated zest and 2 tbsp of juice
2 sachets saffron
½ tsp smoked paprika
½ tsp salt
a little pepper
150 g frozen peas, slightly defrosted
150 g vine-ripened cherry tomatoes
1 red pepper, cut into thin slices
1 courgette, cut into approx. 2 cm pieces
3 spring onions, cut into thin rings
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How it's done

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Heat the oil in a paella pan or a wide non-stick frying pan. Briefly sauté the garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely.


Add the stock and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Mix in the peas, tomatoes, pepper, courgette and spring onions. Cover the paella and simmer over a low heat for approx. 10 mins.

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