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Gourmet Vegetarian Paella
Gourmet Vegetarian Paella

Gourmet Vegetarian Paella
A rich and flavorful Spanish-inspired vegetarian paella.
Gourmet Vegetarian Paella

To provide a balanced meal with a focus on carbohydrates and protein to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 100
    g
     green beans
  • 100
    g
     artichoke hearts
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 500
    ml
     vegetable broth
  • 300
    g
     short-grain rice
  • 100
    g
     peas
  • 1
    item
     lemon
  • 10
    g
     parsley
Preparation Time: 45 minutes
Gourmet Vegetarian Paella
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and minced garlic, sauté until translucent.
  3. Stir in sliced red bell pepper and green beans, cook for another 5 minutes.
  4. Add chopped artichoke hearts and diced tomatoes, cook for an additional 3 minutes.
  5. Stir in saffron and paprika, then add vegetable broth and bring to a simmer.
  6. Add rice and peas, stir well and reduce heat to low.
  7. Cover and cook for about 20 minutes or until rice is tender and liquid is absorbed.
  8. Season with salt and pepper to taste.
  9. Garnish with lemon wedges and chopped parsley before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 1800 kcal 150 kcal
Protein 40 g 3.3 g
Fibre 25 g 2.1 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 320 g 26.7 g
Fat 60 g 5.0 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 100
    g
     green beans
  • 100
    g
     artichoke hearts
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 500
    ml
     vegetable broth
  • 300
    g
     short-grain rice
  • 100
    g
     peas
  • 1
    item
     lemon
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Stir in sliced red bell pepper and green beans, cook for another 5 minutes.

Add chopped artichoke hearts and diced tomatoes, cook for an additional 3 minutes.

Stir in saffron and paprika, then add vegetable broth and bring to a simmer.

Add rice and peas, stir well and reduce heat to low.

Cover and cook for about 20 minutes or until rice is tender and liquid is absorbed.

Season with salt and pepper to taste.

Garnish with lemon wedges and chopped parsley before serving.

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