Paella with basmati rice

Home From the PanPaella with basmati rice
  • Prep Time
    10 Minutes
  • Cook Time
    20 Minutes
  • Serving
    8

PREPARATION

Heat 8 tablespoons of rapeseed oil in a pan. Peel and finely dice the onion and garlic. Halve the tomatoes and peppers, remove the seeds and dice into small pieces. Cut the spring onions into thin slices. Heat the olive oil in a non-stick pan and fry the onion and garlic until golden brown. Add the peppers, peas and rice and fry briefly. Add water and season with vegetable stock, bay leaf, salt, pepper, turmeric and saffron. Cook over a medium heat for approx. 10 minutes. Stir occasionally. Then add the spring onions and tomatoes and cook for another 10 minutes until the water has evaporated. Season to taste again if necessary. Serve with lemon wedges.

  • The paella is served warm.
  • PKU Exchange

50 mg exchange (IT,UK)

25

25 mg exchange (DK)

13

20 mg exchange (FR,PT)

10

How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use

Ingredients

Paella with basmati rice

Nutrition

per serving:

  • Daily Value*
  • Kcal: 309
  • Protein: 5,5 g
  • Fibre: 3,6g

    You May Also Like

    Vegetable and lentil curry with coconut milk

    Vegetable and lentil

    Pancakes Made with bananas and buckwheat flour

    Pancakes Made with

    Falafel made from chickpeas and potatoes

    Falafel made from

    Bratlinge made from oatmeal

    Bratlinge made from