Spring Vegetable Paella

Method

30 min prep · 40 min cook

1. 1

   Heat the olive oil in a large paella pan or wide shallow skillet over medium heat.

   Olive oilShort-grain paella rice

   ⤢
2. 2

   Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.

   ⏱ 5 minOnionGarlic

   ⤢
3. 3

   Stir in the red bell pepper and cook for another 3 minutes.

   ⏱ 3 minRed bell pepperSalt and pepper to taste

   ⤢
4. 4

   Add the rice, stirring to coat it in the oil and vegetables.

   Olive oilShort-grain paella riceVegetable broth

   ⤢
5. 5

   Pour in the vegetable broth and sprinkle with saffron and smoked paprika. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low.

   Red bell pepperVegetable brothSaffron threadsSmoked paprikaSalt and pepper to taste

   ⤢
6. 6

   Add the artichokes, peas, and asparagus to the pan, distributing them evenly. Cover and cook for an additional 15-20 minutes, or until the vegetables are tender and the rice is fully cooked.

   ⏱ 20 minShort-grain paella riceVegetable brothArtichoke heartsFresh green peasBunch asparagus

   ⤢
7. 7

   Remove from heat and let it stand for 5 minutes, covered.

   ⏱ 5 min

   ⤢
8. 8

   Garnish with fresh parsley and serve with lemon wedges on the side.

   Lemon wedges for servingFresh parsley

   ⤢

Courses: Dinner

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