-
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
- 2 tablespoons olive oil
- 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
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
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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