Vegetarian paella

Name: Vegetarian paella
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 garlic cloves; 200 g round grain rice; 2 dl white wine; 7 dl vegetable bouillon; 1 organic lemon; 2 sachets saffron; ½ tsp smoked paprika; ½ tsp salt; a little pepper; 150 g frozen peas; 150 g vine-ripened cherry tomatoes; 1 red pepper; 1 courgette; 3 spring onions

Ingredients

4 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

2 tbsp olive oil

2 garlic cloves, finely chopped

200 g round grain rice (e.g. Bomba)

2 dl white wine

Paella

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

Rice

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.

Paella

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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4 people

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