Spanish-style Saffron Rice with Roasted Vegetables

Name: Spanish-style Saffron Rice with Roasted Vegetables and Sunny Tahini 'Aioli'
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Piece of Red pepper; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Tomatoes; 320 ML of Water; 1 Piece of Vegetable stock cube; 20 ML of Saffron Splash; 2 Grams of Smoked paprika powder; 160 Grams of Arborio rice; 1 Piece of Lemon; 100 Grams of Green peas; 40 Grams of Kalamata olives; 15 Grams of Fresh parsley; 40 Grams of Tahini; 2 Grams of Turmeric powder; 10 ML of Agave syrup; 1 Tsp of Salt

and Sunny Tahini 'Aioli'

Enjoy our vegetarian take on paella!

Cals 724 · Prot 19 · Carbs 145 · Fat 17

Vegan

45 min

Spanish-style Saffron Rice with Roasted Vegetables and Sunny Tahini 'Aioli'

Enjoy our vegetarian take on paella!

Cals 724 · Prot 19 · Carbs 145 · Fat 17

Vegan

Ingredients

Rice

Butternut squash

600 Grams

Red pepper

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Red onion

1 Piece

Garlic cloves

2 Piece

Tomatoes

1 Piece

Water

320 ML

Vegetable stock cube 15*

1 Piece

Saffron Splash

20 ML

Smoked paprika powder

2 Grams

Arborio rice

160 Grams

Lemon

1 Piece

Green peas

100 Grams

Kalamata olives

40 Grams

Fresh parsley

15 Grams

Sunny aioli

Tahini 3*

40 Grams

Turmeric powder

2 Grams

Agave syrup

10 ML

Salt

0.5 Tsp

Allergens

*15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2577 / 724
Fats (g)	17.3
of which saturated (g)	0.8
Carbohydrates (g)	145
of which sugars (g)	22.1
Fibers (g)	15.5
Proteins (g)	19.4
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast veg

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. De-seed and roughly chop the peppers. Place the squash and peppers on a baking tray with a drizzle of oil and season with salt. Roast for 30 min.

2 Prep

Meanwhile, peel and chop the onion. Peel and mince the garlic. Roughly chop the tomato. Boil the measured water and dissolve the stock cube and saffron in it.

3 Simmer

Heat a pan with a lid over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add half of the garlic, the smoked paprika and cook for 1 min further. Add the rice and tomatoes. Pour the stock over the rice, stir once and cover with a lid. Cook for 15 min until the rice is tender and the stock is absorbed.

Tip! Unlike risotto, it is important not to over stir a paella after the stock has been added! This will allow a light crust to form on the base of the rice.

4 Aioli

Meanwhile, slice the lemon into wedges. In a small bowl combine the tahini with the reserved garlic, a pinch of turmeric, 2 tbsp of warm water and the agave syrup. Season with a generous squeeze of lemon juice and a pinch of salt. Whisk until smooth. This is your aioli.

5 Finish

Once the vegetables are roasted, add them to the cooked rice along with the peas. Cover once more and cook for 5 min further. Finally, stir through the olives.

6 Serve

Finely chop the parsley. Once ready, squeeze the remaining lemon wedges over the rice. Garnish with the chopped parsley and serve with the sunny aioli.

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