Spring Vegetable Paella
Bright, vibrant, and bursting with seasonal goodness, this Spring Vegetable Paella is a stunning plant-based twist on the Spanish classic. Packed with tender asparagus, sweet peas, juicy cherry tomatoes, and crisp green beans, it’s a colorful celebration of spring’s bounty. Enhanced with saffron threads, smoky paprika, and a golden, caramelized socarrat crust, this one-pan dish delivers layers of rich, aromatic flavors. Perfect for vegetarians and vegans, it’s both hearty and wholesome, thanks to the short-grain paella rice that soaks up a flavorful vegetable broth. Topped with a zesty burst of lemon and fresh parsley, this paella is as beautiful as it is delicious—a perfect showstopper for weeknight dinners or festive gatherings. Serve it with lemon wedges for a bright finishing touch!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 pinch saffron threads
- 1.5 cups short-grain paella rice (such as Bomba or Arborio)
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup green beans, trimmed and halved
- 1 cup peas (fresh or frozen)
- 1 cup artichoke hearts, quartered (optional)
- 1 whole lemon, juiced and zested
- 0.25 cup fresh flat-leaf parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Heat a wide, shallow frying pan or paella pan over medium heat. Add the olive oil.
Once the oil is hot, add the diced yellow onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the smoked paprika and saffron threads, and stir for 30 seconds to release their flavors.
Pour in the paella rice and stir to coat it with the oil and spices for 1-2 minutes.
Slowly add the vegetable broth to the pan, stirring to distribute the rice evenly across the surface.
Adjust the heat to medium-low and let the mixture simmer uncovered for 15 minutes without stirring, allowing the rice to absorb the broth.
Distribute the cherry tomatoes, asparagus, green beans, peas, and optional artichoke hearts evenly across the pan. Gently press them into the rice without stirring.
Sprinkle the salt and black pepper over the top. Continue to simmer for another 10-15 minutes until the liquid is absorbed and the rice has developed a golden crust (called 'socarrat') at the bottom.
Drizzle the juice of one lemon over the paella and sprinkle with lemon zest and fresh parsley.
Remove the pan from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
Serve warm, garnished with lemon wedges on the side for squeezing over the paella.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 42.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3566 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
