Spring-Vegetable Paella Recipe

Name: Spring-Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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- ounces jar marinated artichoke hearts, drained and sliced; 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

Servings: persons

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
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- ounces jar marinated artichoke hearts, drained and sliced
2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

1
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.
2
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.
3
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.
4
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.

936

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar), 1 tomato, peeled and chopped, and more.

Yes, Spring-Vegetable Paella falls under the Soups & Stews 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.

That's it — enjoy your meal!

Spring-Vegetable Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions