Roasted Vegetable Paella
A sunshine inspired recipe…Turn up the volume of your flamenco music, pour a glass of Sangria, and feel the energy!
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Best oven cooked from frozen.
190°C/Fan 170°C/Gas Mark 5
35 – 45 minutes
850W full power
8 minutes – Stir halfway through
Leave to stand for 2 minutes before eating. Ensure that food is piping hot before serving.
Serves 1 – 350g
Cooked Risotto Rice (Water, Rice, Salt), Water, Courgette (8%), Onions (6%), Red Peppers (6%), Tomato Passata, Peas (4%), Green Beans (4%), Yellow Peppers (4%), Red Onion (4%), White Wine, Olive Oil, Rapeseed Oil, Garlic Puree, Sliced Black Olives [Black Olives, Water, Salt, Stabiliser (Ferrous Gluconate)], Sliced Green Olives [Green Olives, Water, Salt, Acidity Regulator (Lactic Acid)], Corn Flour, Brown Sugar, Vegetable Stock [Dried Vegetables (Onion, Leek), Salt, Sugar, Sunflower Oil, Turmeric, Natural Flavouring], Tomato Paste, Smoked Paprika, Lemon Juice, Paprika Powder, Salt, Ground Turmeric, Cracked Black Pepper
ALLERGENS: May contain traces of nuts.
Typical values per 100g Energy (kJ) 479 Energy (kcal) 114 Fat (g) 4 Of which Saturates (g) 0.5 Carbohydrates (g) 15.9 Of which Sugars (g) 2.8 Fibre (g) 1.4 Protein (g) 2.1 Salt (g) 0.63