Paella with chorizo

Ingredients for 4 servings:

• 1 small vegetable onion(s)
• 3 garlic cloves
• 300 g risotto rice
• 300 g green beans
• 2 medium-sized bell peppers, red
• 1 bunch of spring onions
• 400g chorizo
• 4 tbsp oil, e.g. olive oil
• 1 tsp turmeric powder
• 4 tsp, heaped vegetable broth, instant
• Salt and pepper to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

spicy rice pan with paprika sausage

Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a large/high-fat pan. Sauté the onion, garlic, rice, and turmeric. Add 1200 ml of water and stir in the stock. Bring to a boil. Reduce heat and simmer gently for about 25 minutes, stirring occasionally. Add a little more water if necessary. In the meantime, wash, trim, and chop the beans. Cook in boiling salted water for about 12 minutes. Drain and rinse with cold water. Wash, trim, and chop the peppers and spring onions. In a second pan, fry the peppers and spring onions, then add them to the rice along with the beans and cook for about 5 minutes. Peel and cut the sausage into pieces. Fry in the pan with a little oil until lightly crispy. Now stir the sausage into the rice and season with salt and pepper, if desired. 740 kcal per serving