Vegetable paella with salmon

Name: Vegetable paella with salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 300 g Long grain rice; 1 little box ground; 7-10 Tbsp Saffron; 3 TSP Vegetable broth (instant); 7-10 Tbsp salt, cayenne pepper; 500 g Carrots; 500 g Broccoli; 400 g Salmon fillet (without skin); 7-10 Tbsp Lemon juice

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
300 g Long grain rice
1 little box ground
7-10 Tbsp Saffron
3 TSP Vegetable broth (instant)
7-10 Tbsp salt, cayenne pepper
500 g Carrots
500 g Broccoli
400 g Salmon fillet (without skin)
7-10 Tbsp Lemon juice

Directions

1
Peel and finely dice the onion and garlic. Fry in 1 tbsp. hot oil. Sauté the rice briefly. Add saffron. Deglaze with 3/4 l water while stirring, bring to the boil. Season with broth, salt and cayenne pepper and simmer for about 20 minutes
2
Peel, wash and thinly slice the carrots. Clean, wash and cut broccoli into florets. Add both to the rice after 8-10 minutes and cook for a few minutes.
3
Wash the salmon, pat dry and cut into cubes. Fry in 1 tbsp. hot oil, turning carefully, for approx. 3 minutes. Season with salt, cayenne pepper and lemon juice, take out. Fold into the rice