Plant Paella with Saffron and Artichokes
48 min 1 serving 600 kcal · 18 g proteinLevel: Expert
The nutritionist's note
Not stirring after adding the stock is paella's absolute rule: it is what lets the rice stick to the base and form the socarrat. Infusing the saffron multiplies its yield.
Ingredients
1 serving
- bomba rice120 g
- artichoke hearts180 g
- red pepper120 g
- flat beans120 g
- vegetable stock350 ml
- olive oil18 g
- saffron1 g
- smoked paprika3 g
Method
- 1
Infuse the saffron in a little hot stock for 10 minutes.
- 2
Sauté the pepper, artichokes and flat beans in the olive oil.
- 3
Add the bomba rice and smoked paprika (3 g), coat them, then pour in the saffron stock without stirring again.
- 4
Cook for 20 minutes over medium heat, then 3 minutes on high to form the socarrat.
Nutrition facts
per serving
| Energy | 600 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 82 g |
| Fat | 21 g |
| Fibre | 15 g |
| Iron | 4.6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
No major allergen reported.
Always check the labels of your products.
