Paella with vegetables

Paella with vegetables is a tasty, healthy and very filling dish that can be safely included in the diet menu as breakfast or lunch. Vegetarians and even children will love this vegetable paella. After all, it is so bright, fragrant and appetizing.

1. Calories
   62,81 kcal
2. Protein
   1,59 gram
3. Fat
   0,23 gram
4. Carbohydrates
   12,4 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Rice

   ---

   
   150 g
2. Water

   ---

   
   400 ml = 400 g
3. Zucchini

   ---

   
   1 piece = 300 g
4. Carrot

   ---

   
   1 piece = 100 g
5. Tomato

   ---

   
   2 pcs. = 180 g
6. Pitch beans

   ---

   
   50 g
7. Canned peas

   ---

   
   2 tbsp. l. = 40 g
8. Onions

   ---

   
   1 piece = 80 g
9. Parsley

   ---

   
   1 bunch = 20 g
10. Garlic

    ---

    
    2 cloves = 10 g
11. Saffron

    ---

    
    2 g
12. Paprika

    ---

    
    1 tsp. = 3 g
13. Salt

    ---

    
    to taste
14. Maslin

    ---

    
    optional
15. Lemon

    ---

    
    optional

Steps:

1. 
   Prepare your food. Wash and peel the zucchini, carrots, onions, and garlic. Remove the skins from the tomatoes. Cut the vegetables into cubes. Chop the greens for serving.
2. 
   Prepare the legumes. Boil green beans in salted water. Drain the water and place the beans in a separate bowl.
3. 
   Prepare paella. Heat the oil in a deep frying pan. Fry the onion and garlic over high heat until golden brown, 2 minutes. Add zucchini and carrots. Salt and pepper. Fry for another 5 minutes, stirring constantly. Add rice, tomatoes, paprika and saffron to the pan, add water and stir. Bring to a boil, reduce heat, simmer until the liquid evaporates. 5 minutes before the end of cooking, add beans and peas to the rice and vegetables.
4. 
   Before serving, let the paella with vegetables steep for 5 minutes, covered. Garnish with parsley sprigs, lemon slices and olives. Traditional Spanish paella is served directly from the pan and eaten with wooden spoons.