Paella escalope
easy
105 mins
105 mins
Ingredients
- 1 Onion
- 2–3 Garlic cloves
- 1 red, green and yellow peppers
- 2-3 TABLESPOONS Olive oil
- 2 TEASPOONS smoked paprika powder
- 300 g Risotto rice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 jar (0.1 g) Saffron threads
- 600 ml Vegetable broth
- 250 ml dry white wine
- 1 collar Parsley
- 4 Pork cutlet (approx. 175 g each)
- 25 g Butter
- 50 g chopped almonds
- 7-10 Tbsp Cling film
Directions
- 1
Peel and finely chop the onion. Peel and chop the garlic. Clean, wash and chop the peppers. Heat olive oil in a pot, fry onion and garlic at low heat until transparent. Add 2 teaspoons paprika powder and fry briefly. Add rice and sauté briefly. Season with salt, pepper and paprika. Add saffron threads. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
- 2
Wash parsley, shake dry and chop finely. Add the parsley to the risotto, except for a little to garnish. Tap the meat between two layers of cling film flat. Season with salt, pepper and paprika. Put some risotto in a paella pan and place two slices of escalope on top. Spread the rest of the risotto on top and place the remaining schnitzels on top. Press on a little bit.
- 3
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Melt butter in a small pot. Mix in almonds. After about 30 minutes of cooking time, pour the almond butter over the meat. Remove the paella from the oven and garnish with parsley.
Nutrition Facts
690 kcal
65 g
21 g
49 g
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