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Spring Vegetable Paella

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 4
You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds.
2 tablespoons olive oil
1 onion, chopped
1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
1 tomato, peeled and chopped
1 clove garlic, minced

1 1/4 teaspoons salt
1/4 teaspoon turmeric
2 cups rice, preferably medium-grain such as arborio rice
3 cups canned low-sodium chicken broth or homemade stock
1 cup water
1/2 cup chopped flat-leaf parsley

1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1 cup frozen peas
1 6 1/2 ounce jar marinated artichoke hearts, drained and sliced
2 cups drained and rinsed canned cannellini beans (one 19 ounce can)
Spring Vegetable Paella Recipe at
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.

Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.

Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.

WINE RECOMMENDATION: Sauvignon blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a sauvignon blanc from New Zealand is what you want here.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Skillet Dinners
 Spanish Rice
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 684
Sodium: 1290mg
Fiber: 11g
Carbohydrates, Total: 124g
Protein: 23g
% Cal. from Fat: 11%
Fat. Total: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Brigitte Reviewed: 08/04/2011
Good start but needs zip
My modifications to help with the blandness: double the turmeric, add half a tsp smoked paprica,add half a tsp lemon zest during the ten minute rest period, and also add the parsley at that time to preserve its freshness and flavor. Wit)h these modifications this was a good casserole for our vegetarian daughter.
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