Light paella (diabetics)
easy
30 mins
30 mins
Ingredients
- 12 Stem(s) Thyme
- 1 small peeled onion
- 1 peeled clove of garlic
- 1 (125 g) Chicken filet
- 1 TEASPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 45 g Risotto Rice
- 1/4 package ground saffron or 1/2 teaspoon turmeric
- 1 TEASPOON Chicken bouillon (instant)
- 1 small bay leaf
- 50 g frozen princess beans
- 1/2 (75 g) small cleaned red pepper
- 50 g frozen peas
- 1 TEASPOON Lemon juice
Directions
- 1
Wash the thyme and dab dry. Finely dice onion and garlic. Wash the chicken, dab dry and cut into cubes. Season with salt and pepper. Heat oil in a pan.
- 2
Fry the meat for about 5 minutes and season with salt and pepper. Remove and put aside. Fry onion and garlic in the oil. Add rice and saffron and continue to steam for about 1 minute. Add 200 ml water, stir in chicken stock and bring to the boil. Add bay leaf and thyme and simmer for about 20 minutes. Add beans after about 5 minutes of cooking time. Wash the bell peppers and cut into pieces. Add the peppers and peas to the paella about 10 minutes before the end of the cooking time. Add the meat and warm up.
- 3
Add bay leaf and thyme and simmer for about 20 minutes. Add beans after about 5 minutes of cooking time. Wash the bell peppers and cut into pieces. Add the peppers and peas to the paella about 10 minutes before the end of the cooking time. Add the meat and warm up. Remove thyme. Season paella with lemon juice and serve
Nutrition Facts
410 kcal
48 g
7 g
37 g
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