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.
  • 2 ½tsp. 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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comments

Made this for dinner today. The only rice I have on hand is brown basmati, so had to cook the rice longer. The saffron taste was a little too strong, so I added some McCormick grilled vegetables seasoning -- really good!

Biel - 2013-04-14 22:08:35

I found this one morning and thought it looked so good I made it for lunch. It was fantastic! I would prefer it without the saffron, but that is simply a personal preference. This is a wonderful dish. (:

Kristebel Turner - 2013-03-28 15:14:40

My husbands comment said it all for me, "it smelled better than it tastes." There was nothing wrong with it but it wasn't a great meal either.

Julia Lewis - 2013-03-20 15:56:17

Soo good! If you're wondering whether you should make, just do it! You'll be glad you did!

Kaitlin - 2013-03-16 23:44:10

I loved this! I did find Goya brand Valencia rice and it is quite a bit different than regular long grain and added to the uniqueness of the dish. I used saffron, but a full teaspoon is a lot, prob could get away with less. I am looking forward to leftovers for breakfast!

Jo Towne - 2013-03-14 01:05:22

This recipe looks nice. I'm not quite sure how the socarrat is made...not really a paella without it. I would like to figure out how to make the paella with a socarrat using quinoa--or even brown rice. Is it possible?

Bethy - 2013-03-13 21:34:40

Sounds delish! Like others have noted I would probably use brown rice rather than white, but it sounds like (sacrilege?) this would be wonderful with quinoa too ;-)

slywlf - 2013-03-13 15:38:32

So good! I made aioli (garlic, lemon and mayo) bring up the flavor. My family loved it.

Denise Del Castillo - 2012-12-15 15:57:42

This was very good! I used basmati rice and the lemon juice really brought out the flavors! Highly recommended!

Mishawn Davis - 2012-12-08 23:15:17

So delicious! Normally I like meat to have for supper, but this was a real nice dinner. Lots of different taste! Can only recommended it :-)))

Nanna - 2012-11-21 16:47:24

Delicious! I modified it pretty heavily because I used brown rice. I cooked it with the broth, garlic and tumeric, and when the rice had a few minutes left I added in the rest of the ingredients. It tastes great, though I like the idea about using pre-cooked brown rice. Will have to try that next time (and the bean idea, too).

Kate Garsson - 2012-11-05 00:30:30

I love this recipe, and have already made it several times. I make it in the wok; garnish with lots of lemon and salt to taste. Yum!

Allison Haight - 2012-09-29 07:05:11

I made this last night and it was a great success. No saffron, so I took the turmeric suggestion and it worked well! Used basmati rice and it worked great. Def needs the lemon and salt to awaken the flavors. Lovely dish that could accomodate lot of variety in the veggies. KEEPER!!

buffamazon - 2012-09-25 14:19:45

I made this tonight and it is going to be a regular feature in my repertoire. Delicious! And easy, too! I love that the rice is cooked with the rest of the meal ... less pots to dirty. I did use saffron and for those who have a Trader Joe's nearby, the saffron is much, much cheaper than in regular grocery stores. And I echo Marjie's comment that the lemon is necessary to bring out all the flavors. My significant other is not a vegetarian and he added chicken to his portion, but he thought the taste of the paella quite yummy on its own, just not enough to satisfy his hunger as a main dish. I might add FieldRoast veggie "sausage" at the end the next time I make this and see if I can convince SO to forgo his chicken.

Bonnie Jeanne Tibbetts - 2012-09-18 00:23:29

@Amy Tumeric is a cheaper alternative to saffron. It will impart a similar color and taste at a fraction of the cost.

Beth - 2012-08-12 21:42:51