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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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


Angela Morton - 2014-02-25 10:48:26


Nancy - 2014-02-25 00:47:09

I would sub organic quinoa grain for rice ! And I would put kale in this too! For a meat texture Id use wild Oyster mushrooms for flavor and texture!

Kimberley Barca - 2014-02-24 22:58:23

Paella Primavera

Dana - 2014-02-24 21:21:33