Informations supplémentaires
40 min.
|
800 kcal
|
easy
|
|
Printable version
1. Appetizer setup
Cut the tomatoes in 4. Cut the cucumber and 1 2P | 2 3P pepper into pieces. Cut the onion in half. Set one half of the onion aside for step 3 and cut the other half in pieces. Crumble the broth cube into 3 2P | 5 3P cups of water.
2. Prepare the gazpacho
Put the tomatoes, cucumber, cut pepper and some onion pieces to taste in a blender. Blend on high speed until smooth, about 2 minutes. Add 1/3 2P | 1/2 3P cup of olive oil, 1 2P | 2 3P tbsp. of red wine or cider vinegar, salt and pepper in the blender. Continue to mix until everything is homogeneous. Keep in the fridge until it's time to serve.
3. Setup
Slice the rest of the peppers into rounds. Chop the parsley. Cut the lemon into quarters or slices. Drain the lobster. Chop the other half of onion.
4. Cook the vegetables
Heat a drizzle of oil in a large pan on medium-high. Cook the onion, bell pepper and spices for 3-4 minutes.
5. Add the rice
Add the rice and mix well. Add the entire broth and bring to a boil. Cook 3-4 minutes. Reduce the heat to low and simmer 8-10 minutes. Add the lobster, green peas and a knob of butter and cook 2-3 minutes until the liquid is absorbed. Adjust seasoning to taste.
6. Plate your dish
Serve the gazpacho as a starter garnished with a drizzle of olive oil and some parsley. Then, serve the paella garnished with parsley and lemon slices.Bon appétit!
200gLobster Meat
180gArborio Rice
1unitVegetable Broth Cube(s)
2unitTomato(es)
6unitMini colorful peppers
1unitRed Onion(s)
120gGreen Peas
1unitLemon
1unitFresh Italian Parsley
1unitLebanese Cucumber(s)
12gSpice Mix (cumin powder,smoked paprika,garlic powder,turmeric powder)
What you need
blender, pan, strainer
800 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
100g
33%
fat
30g
46%
cholesterol
146mg
49%
fiber
10g
40%
protein
32g
saturated
4g
20%
sodium
1275mg
53%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg