Spring Paella Recipe

Name: Spring Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1/2 green bell pepper, cored, seeded, and cut into 1-inch-square pieces; 6 ounces green beans, ends trimmed and cut into 1-inch-long pieces; 6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out; 4 tender garlic shoots, root ends trimmed, outer layers peeled away, and only the last inch used; 2 scallions (white and green parts), ends trimmed and roughly chopped; 2 garlic cloves, finely chopped; 4 ripe medium tomatoes peeled, seeded, and finely chopped or coarsely grated (see Notes); Salt; 8 cups Vegetable Stock or Chicken Stock; 1 teaspoon sweet pimenton; 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes); 3 cups short or medium grain rice; 1/2 pound live or preserved snails, cooked (See Notes); 1 pound asparagus, bottoms trimmed; 1/2 cup shelled fresh peas

Servings: persons

1/4 cup extra virgin olive oil
1/2 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
6 ounces green beans, ends trimmed and cut into 1-inch-long pieces
6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
4 tender garlic shoots, root ends trimmed, outer layers peeled away, and only the last inch used
2 scallions (white and green parts), ends trimmed and roughly chopped
2 garlic cloves, finely chopped
4 ripe medium tomatoes peeled, seeded, and finely chopped or coarsely grated (see Notes)
Salt
8 cups Vegetable Stock or Chicken Stock
1 teaspoon sweet pimenton
2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
3 cups short or medium grain rice
1/2 pound live or preserved snails, cooked (See Notes)
1 pound asparagus, bottoms trimmed
1/2 cup shelled fresh peas

1
Prepare the sofrito.
2
In a 16-to 18-inch paella pan, heat the oil over medium heat.
3
Add the bell pepper, green beans, artichokes, tender garlic, and scallions and cook, stirring frequently, until they begin to brown and soften, 5 to 10 minutes.
4
Add the garlic cloves, tomatoes, and 2 pinches of salt and cook, stirring from time to time, over medium-low heat until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
5
Add 1 cup of the stock, bring to a simmer, and continue simmering until the liquid has evaporated, about 10 minutes.
6
When the liquid has evaporated in the sofrito, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
7
Add the remaining 7 cups of stock, increase the heat, and bring to a boil.
8
Check for salt and adjust the seasoning as needed.
9
Sprinkle in the rice.
10
With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
11
Do not stir again.
12
Cook, uncovered, for 5 minutes over high heat.
13
Distribute the snails, asparagus, and peas evenly around the pan.
14
Cook for another 5 minutes over high heat, then reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
15
Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

1730

kcal

Calories

Fat

176

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1/2 green bell pepper, cored, seeded, and cut into 1-inch-square pieces, 6 ounces green beans, ends trimmed and cut into 1-inch-long pieces, 6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out, and more.

Yes, Spring Paella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Paella

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