Spring Vegetable Paella Recipe

Name: Spring Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: ½ cup water; ½ teaspoon saffron thread; 1 tablespoon olive oil; 1 red bell pepper, seeded and diced; 1 medium onion, diced; 1 cup frozen artichoke heart, quartered; 3 garlic cloves, minced; 1 ½ cups arborio rice; 3 cups low sodium vegetable broth; 1 cup drained diced, canned tomato; 1 teaspoon sweet paprika; salt; 1 (15 ounce) can cannellini beans, rinsed; 2 cups frozen green peas; 1 lemon, cut into wedges

Servings: persons

½ cup water
½ teaspoon saffron thread
1 tablespoon olive oil
1 red bell pepper, seeded and diced
1 medium onion, diced
1 cup frozen artichoke heart, quartered
3 garlic cloves, minced
1 ½ cups arborio rice
3 cups low sodium vegetable broth
1 cup drained diced, canned tomato
1 teaspoon sweet paprika
salt
1 (15 ounce) can cannellini beans, rinsed
2 cups frozen green peas
1 lemon, cut into wedges

1
In a small saucepan, bring the water to a boil.
2
Add the saffron and remove from heat, set aside.
3
Heat the olive oil in a large soup pot or skillet over medium-high heat.
4
Add the red pepper and onion and cook until the vegetables soften, about 5 minutes.
5
Add the artichokes and garlic and cook for 2 minutes more.
6
Reduce the heat to low, and ddd the rice and stir to combine.
7
Add the broth and tomatoes and bring to a boil, then reduce the heat so that the mixture simmers.
8
Add the reserved saffron water, paprika and salt, cover and cook for 15 minutes.
9
Remove the cover, stir in the beans and peas, cover again and cook for 5 more minutes, or until the rice is tender.
10
Remove from heat and let stand for 5 minutes.
11
Garnish with lemon wedges and serve.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: ½ cup water, ½ teaspoon saffron thread, 1 tablespoon olive oil, 1 red bell pepper, seeded and diced, 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.

Spring Vegetable Paella

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