Ingredients
- 1 clove garlic
- 1 x yellow onion
- 3 x carrot
- 400 g diced tomatoes
- ¼ tsp chili spice
- ½ x lemon
- 2 ½ dl water
- ½ x vegetable bouillon
- 1 dl risotto
- 150 g cod fillet
- ⅓ pack parsley
Method
- Mince the garlic and dice the onion and carrots. Fry the garlic and onion in a frying pan until the onion is soft. Add the carrots and cook for another minute.
- Add diced tomatoes and chili spices, and carefully bring to a boil.
- Boil water and vegetable broth in another saucepan.
- Add risotto rice and one quarter of the boiled vegetable stock to the frying pan. Let the risotto absorb all the liquid before adding another quarter (a third this time) of the vegetable stock. Repeat until you've used all the vegetable stock.
- Finally, cube the cod fillet and add to the paella. Simmer for about 5-10 minutes. Season with salt, pepper, lemon juice and finely chopped parsley.
