Summer vegetable paella recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 315 calories / serving
  • Healthy
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HEALTHY SummerVegetablePaella He

Heat the oil in a large frying pan and sauté the onion for 1-2 minutes. Add the remaining vegetables and stir-fry for 1-2 minutes.

Stir in the rice then pour in the stock and sprinkle with the chopped mint. Stir once then bring to a simmer and cook for 20 minutes, until the rice has absorbed all the stock. Check the seasoning before serving.

  • Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 courgette, halved and sliced
  • 160g (5½oz) asparagus tips, trimmed
  • 100g (3½oz) broad beans
  • 100g (3½oz) sugar snap peas
  • 250g (8oz) paella rice
  • 900ml (1½ pints) vegetable stock
  • 2tbsp mint, chopped
  • Energy 1330kj 315kcal 16%
  • Fat 5g 7%
  • Saturates 1g 6%
  • Sugars 5g 6%
  • Salt 2g 34%

of the reference intake
Carbohydrate 61.9g Protein 8.8g Fibre 4.9g

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