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Vegetarian Paella with Mixed Vegetables
Vegetarian Paella with Mixed Vegetables

Vegetarian Paella with Mixed Vegetables
A hearty and flavorful Spanish-inspired dish packed with vegetables and rice.
Vegetarian Paella with Mixed Vegetables

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

Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 150
    g
     green beans
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 500
    ml
     vegetable broth
  • 300
    g
     short-grain rice
  • 100
    g
     peas
  • 100
    g
     artichoke hearts
  • 1
    item
     lemon
  • 10
    g
     parsley
Preparation Time: 45 minutes
Vegetarian Paella with Mixed Vegetables
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 5 minutes.
  4. Add chopped tomatoes, saffron, and paprika, stir well.
  5. Pour in vegetable broth and bring to a simmer.
  6. Add rice and stir to combine. Cook uncovered for about 20 minutes.
  7. Stir in peas and artichoke hearts, cook for another 10 minutes until rice is tender.
  8. Remove from heat, cover with a lid, and let it rest for 5 minutes.
  9. Garnish with lemon wedges and chopped parsley before serving.
Nutrition Per Serving 1500 g Per 100g
Energy 2000 kcal 133 kcal
Protein 40 g 2.7 g
Fibre 25 g 1.7 g
Salt 3 g 0.2 g
Sugar 20 g 1.3 g
Carbohydrates 350 g 23.3 g
Fat 60 g 4.0 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 150
    g
     green beans
  • 2
    item
     tomato
  • 0.5
    g
     saffron
  • 1
    tsp
     paprika
  • 500
    ml
     vegetable broth
  • 300
    g
     short-grain rice
  • 100
    g
     peas
  • 100
    g
     artichoke hearts
  • 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 5 minutes.

Add chopped tomatoes, saffron, and paprika, stir well.

Pour in vegetable broth and bring to a simmer.

Add rice and stir to combine. Cook uncovered for about 20 minutes.

Stir in peas and artichoke hearts, cook for another 10 minutes until rice is tender.

Remove from heat, cover with a lid, and let it rest for 5 minutes.

Garnish with lemon wedges and chopped parsley before serving.

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