-
30
minPrep Time -
40
minCook Time -
70
minReady in -
perYield -
310
calCalories
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.
Similar recipes that you might like:

Vegan ‘Haring’ Tartare with Avocado
Experience the essence of Dutch spring with this elegant vegan interpretation of haring tartare. Avocado and marinated mushroom…

Maticha Chakchouka
Experience the essence of North Africa with our vegan Maticha Chakchouka, a sumptuous blend of tomatoes, bell peppers, and exotic spices, served hot.
Leave a Reply
You must be logged in to post a comment.
Dinner, Lunch, Mexican | No Comments » on Spring Vegetable Paella