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Spring Vegetable Paella

Home
Spring Vegetable Paella

30
min
Prep Time
40
min
Cook Time
70
min
Ready in
per
Yield
310
cal
Calories

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Spring Vegetable Paella

Recipe Overview

Author’s name:Vegor
Recipe type:Main Course
Allergens:None
Seasons:Easter, Spring
Cuisines:Spanish
Courses:Dinner

Recipe Description

This vibrant spring vegetable paella boasts a medley of fresh seasonal produce paired with aromatic spices, creating a delightful vegan feast. Saffron-infused rice serves as the perfect base for artichokes, peas, and asparagus, making it a colorful and nutritious meal.

Ingredients

1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1.5 cups short-grain paella rice
4 cups vegetable broth
1 pinch saffron threads
1/2 teaspoon smoked paprika
1 can artichoke hearts, drained and quartered
1 cup fresh green peas

Steps:

Heat the olive oil in a large paella pan or wide shallow skillet over medium heat.
Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
Stir in the red bell pepper and cook for another 3 minutes.
Add the rice, stirring to coat it in the oil and vegetables.
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.
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.
Remove from heat and let it stand for 5 minutes, covered.
Garnish with fresh parsley and serve with lemon wedges on the side.

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