1 Review

Spring Vegetable Paella Recipe

Receta de Paella de Verduras de Primavera

1 hour, 5 minutes

4 Servings

Bursting with color and spring flavor, this paella is healthy and so hearty that no one will miss the traditional meat or seafood!



Nutritional Facts

Calories 919;
Total Fat 19.2 gr (25%);
Saturated Fat 3.4 gr (17%);
Cholesterol 5 mg (2%);
Sodium 1227 mg (53%);
Total Carbohydrates 155.3 gr (56%);
Fiber 34.8 gr (124%);
Sugars 11.7 gr ;
Protein 30.7 gr ;
Vitamin D 0%;
Calcium 21%;
Iron 74%;
Potassium 45%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Put the saffron, bay leaves and vegetable broth in a saucepan over a low heat, bring to a simmer, then turn off the heat and set aside.


Slice off woody ends of asparagus, then cut diagonally into 2-inch pieces. In a 13-inch paella pan, add 1 cup of water and boil asparagus over high heat for 1-2 minutes or until bright green. Strain asparagus and run under very cold water to stop the cooking.


Wipe and dry the paella pan and add the olive oil. Sauté onion, fennel and garlic over medium heat until onion and fennel are soft. Add the rosemary, vermouth or wine and simmer for one minute.


Add the cannellini beans, piquillo peppers, rice, paprika, tomatoes, asparagus, preserved lemons or lemon juice and vegetable broth. Mix well and season to taste. Arrange artichokes around the pan, tucking them into the rice a bit.  Leave to simmer vigorously for 6 minutes, then scatter over the peas and fava beans. Lower the heat and simmer gently for another 15 minutes. It is important to not stir the rice at this point. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender. Turn off the heat, cover the pan with a large sheet of foil and leave to rest for 5 minutes. 

Remove foil, garnish with a dash of smoked paprika, olives and the chopped parsley leaves.

Serve with alioli garlic sauce, lemon wedges, crusty bread and a Spanish white or rosé wine.

Ratings and Reviews


1 Reviews

The asparagus and the Spanish artichokes really make this dish, along with the smoky peppers. Excellent, will definitely make again.

July 2022