Light Paella

Name: Light Paella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 150 g green beans; 5 Stem(s) Thyme; 1-2 Garlic cloves; 1 collar (approx. 200 g) Spring onions; 300 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tablespoons (10 g each) Olive oil; 200 g Risotto Rice; 1 package Saffron (ground); 250 ml dry white wine; 500 ml Chicken bouillon (instant); 1 Bay leaf; 1 (approx. 250 g) red pepper; 2 tablespoons (10 g each) Lemon juice; 1 pinch Sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
150 g green beans
5 Stem(s) Thyme
1-2 Garlic cloves
1 collar (approx. 200 g) Spring onions
300 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tablespoons (10 g each) Olive oil
200 g Risotto Rice
1 package Saffron (ground)
250 ml dry white wine
500 ml Chicken bouillon (instant)
1 Bay leaf
1 (approx. 250 g) red pepper
2 tablespoons (10 g each) Lemon juice
1 pinch Sugar

Directions

1
Thaw peas in a bowl. Wash, clean and halve the beans. Wash the thyme and dab dry. Peel garlic and chop finely. Clean, wash and chop the spring onions.
2
Wash the chicken meat, dab dry and cut into pieces. Season with salt and pepper. Heat oil in a pan. Brown the meat in it for about 5 minutes all around. Remove and put aside.
3
Sauté the spring onion and garlic in the cooking fat. Add rice and saffron, glaze briefly. Add white wine and chicken stock. Add beans, bay leaf and thyme and simmer for 15-20 minutes. In the meantime, quarter the peppers, clean, wash and cut into pieces.
4
Add the peppers and peas to the paella about 10 minutes before the end of the cooking time. Add the meat and warm it up. Remove thyme. Season paella with lemon juice. Season with salt, pepper and sugar and arrange on plates.