Summary

Ingredients

• 2 bell peppers, red and green
• 1 leek
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 200 g risotto rice
• 0.5 liter ½ vegetable stock
• salt and pepper
• pepper
• 1 packet saffron powder, 0. g
• 1 large beefsteak tomato (s)
• 40 g peas, frozen
• 8 olives, black
• 0.5 teaspoon ½ paprika powder, noble sweet
• 200 g smoked tofu
• 1 bunch parsley
• 1 organic lemon (s)

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Instructions

1. Cut the bell pepper into cubes. Cut the leek into slices. Peel onion and garlic and chop finely.
2. Heat 1 1/2 tablespoons of oil in a pan and sauté the onion and garlic until translucent. Add paprika, leek and rice and sauté for 3 minutes. Remove 2 tablespoons of the stock and set aside. Deglaze the pan with the rest, season with salt and pepper. Mix the saffron with the rest of the broth, pour in and simmer covered for 10 minutes.
3. Scald, peel and dice the tomato. Add the peas and olives to the pan and season with salt, pepper and paprika powder. Cook for another 10 minutes.
4. Cut the tofu into 1.5 cm cubes and fry for 3 minutes in the remaining oil, turning carefully.
5. Finely chop the parsley. Wash the lemon with hot water, dry it and cut it into wedges. Mix the tofu with the paella, sprinkle with the chopped parsley and top with lemon wedges. Cover and let stand for 5 minutes.