Ingredients for 4 people:
2 each red and green peppers
2 onions
3 tbsp oil
150 g paella rice
350 ml vegetable stock (instant)
1 jar saffron threads
100 g frozen peas
125 g chunky tomatoes (from a can)
salt, pepper
1 pinch paprika powder - sweet
200 g fresh pineapple (peeled)
1 banana
Chive rolls for sprinkling
Preparation:
1. Quarter, clean, rinse and chop the peppers. Peel the onions and dice.
2. Heat 2 tablespoons of oil in a non-stick frying pan. Briefly sauté the onions, rice and peppers in it. Bring the stock with the saffron threads to the boil. Add the stock to the rice, cover and cook according to instructions. Add the peas and tomatoes for the last 5 minutes. Season to taste with salt, pepper and paprika powder.
3. Cut the pineapple into pieces. Peel and slice the banana. Heat the remaining oil in a non-stick pan. Fry the banana briefly in it and mix loosely into the rice. Add the pineapple to the pan, fry briefly and arrange on top of the rice. Serve sprinkled with chives.
Preparation time approx. 40 minutes
Nutritional values per person approx.:
Calories: 311
Joule: 1304
Protein: 6,7 g
Fat: 8,4 g
Carbohydrates: 51 g
(FoodCentrale by ddp images)
