nutritional information

Per 1-cup serving:

  • Calories: 211
  • Protein: 5 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 40 g
  • Cholesterol: 0 mg
  • Sodium: 170 mg
  • Fiber: 5 g
  • Sugar: 5 g
Vegan Gluten-Free

Paella Primavera

paella primavera

Serves 6

30 minutes or fewer

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash.
  • 2½ tsp. olive oil
  • 1 red bell pepper, chopped (1 cup)
  • 6 green onions, thinly sliced (1 cup)
  • 3 cups low-sodium vegetable broth
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 tsp. crumbled saffron threads
  • 1 cup short-grain white rice, such as Valencia
  • 3 cups broccoli florets
  • 1 cup fresh or frozen baby peas
  • 1 cup halved grape or cherry tomatoes
  • 12 pitted green olives, halved
  • 12 pitted black olives, halved, optional
  • 1 lemon, cut into wedges
  • ¼ cup chopped fresh parsley

1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

2. Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

3. To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

March 2012 p.40

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Love this recipe and make it often. I eliminate the bell peppers though as they overpower the taste (in my opinion). Great dish!

Marylou - 2015-06-13 19:49:07

Green onions also known as spring onions! Loved this dish quick and easy and something different.

James - 2015-06-01 10:11:44

Really good recipe, however would recommend using less onions (2 medium sized was enough to serve 6) and instead of saffron threads something like chilli powder or some chopped jalapeño really adds some flavour

Fran Massingham - 2015-04-29 18:24:54

Double the time at least for Brown rice. It's not close to done following this recipe.

dj - 2015-04-13 02:15:08

Soy de Caracas Venezuela, y me permito felicitarlos, sus recetas aparte de saludable son coloridas a la vista. gracias

Isabel Millan - 2015-02-12 23:08:19

This was overall a fairly bland recipe, and even when increasing the amounts of seasoing it still ended up with an odd flavor. I would not make this again. It's not nearly good enough to make up for the cost of saffron threads!

Lisa - 2015-01-27 02:26:39

what if I make this? How many people? do you have a large skillet?? xo

laur snedeker - 2014-12-08 17:47:58

Just made this tonight and my family and I LOVED it!!!! Great recipe!

Susan - 2014-11-19 00:27:59

Vegetable Ladened Spanish Rice

Shirley - 2014-08-30 22:03:27

Made this for dinner and it was great! I substituted 1/2 cup of white wine for some of the broth... Yummy!

marissa - 2014-08-14 22:25:14

Is the rice pre-cooked before you add into the pan?

Sam Mew - 2014-08-14 13:54:03

This looks like a very nice dish but it is not a paella. For information about what this dish is please visit

Rosa - 2014-05-01 13:58:46

Yum!! We love this dish - it's easy & quick, it's still delicious reheated the next day, and it's a great way to use up extra veggies. I used jasmine rice because I had some and was still able to follow the directions as stated (except I rinsed the rice). This is the first recipe we made from our first Veg Times mag and we keep going back to it :)

Kate - 2014-03-21 18:00:19

Can I substitute, canned organic chopped tomatoes (drained) for the cherry tomatoes?

Pat B - 2014-03-06 18:31:05


Lexie - 2014-02-25 14:06:48