Veggie Paella au gratin
very easy
75 mins
75 mins
Ingredients
- 2 red peppers
- 1 yellow pepper
- 1 collar (225 g) Spring onions
- 2–3 Garlic cloves
- 250 g pink mushrooms
- 1 jar (370 ml) Artichoke hearts
- 1 red chilli pepper
- 250 g Swiss chard
- 3-4 Tbsp Oil
- 0?$? Bay leaves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Kalamata olives
- 1 l Vegetable broth
- 2 little boxes (à 0,1 g) Saffron in threads
- 250 g Paella Rice
- 75 g Manchego cheese
- 25 g Breadcrumbs
- 4 Eggs (size M)
- 25 g Butter or margarine
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean, wash and cut the peppers into small pieces. Leek onions clean, wash and cut into fine rings. Peel garlic and chop very finely. Clean, clean and halve the mushrooms. Pour artichokes into a sieve and drain well. Clean, wash and cut the chillies into fine rings. Chard clean, wash and cut into strips
- 2
Heat the oil in a large paella pan. Sauté the mushrooms in it while turning them, remove them. Add the bell peppers, artichokes, spring onions, up to 1 tablespoon for garnishing, and garlic to the frying fat and fry while turning. Add bay leaf and chilli, season with salt and pepper
- 3
Add olives and mushrooms. Deglaze with broth, add saffron, bring to the boil. Sprinkle with rice, bring to the boil, cover with aluminium foil (press lightly on the edge) and cook over a low to medium heat for about 20 minutes
- 4
Meanwhile grate the cheese finely. Mix cheese and breadcrumbs. Whisk the eggs, season with salt and pepper. Carefully remove the aluminium foil after the cooking time. Pour eggs evenly over the paella
- 5
Sprinkle the paella with the cheese-crumbs mixture, spread the fat in small flakes over it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Remove from the oven, sprinkle with spring onions and serve
- 6
With 6 people:
Nutrition Facts
440 kcal
48 g
20 g
16 g
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