Valencian Paella
Difficulty: Medium
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 448 / Protein 15g / Carbohydr. 69g / Fat 7g
Ingredients (4 servings)
| 100 g | olives |
| 350 g | cherry tomatoes |
| 2 cloves | garlic |
| 2 stalks | green onions |
| 1 | onion (red) |
| 2 | bell peppers (red) |
| 1 | zucchini |
| 1 | eggplant |
| 250 g | rice |
| 2 | lemons |
| 0.5 tsp | saffron |
| 100 ml | white wine |
| 300 ml | vegetable stock |
| 300 g | peas |
| salt | |
| pepper |
Utensils
frying pan, cooking spoon, cutting board, knife
Wine Tip
Sauvignon Blanc, dry, 2012
Sauvignon Blancs are a convincing choice with their harmoniously integrated acidity and pleasant fullness of flavor, which is refreshing and fruity-fragrant at the same time.
Step 1
Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.
cutting board, knife
100 g olives / 350 g cherry tomatoes / 2 cloves garlic / 2 stalks green onions / 1 onion / 2 bell peppers / 1 zucchini / 1 eggplant
Step 2
Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.
frying pan, cooking spoon
Step 3
Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
250 g rice
Step 4
Fillet lemons.
cutting board, knife
2 lemons
Step 5
Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
frying pan, cooking spoon
0.5 tsp saffron
Step 6
Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.
100 ml white wine / 300 ml vegetable stock / salt / pepper
Step 7
Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!
300 g peas