Cuisines

Paella Primavera

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.

Servings
6
Duration
30 min

Ingredients

  • 2 1/2 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
  • 1/4 cup chopped fresh parsley

Preparation

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.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 211
  • Carbohydrate Content 40 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 5 g
  • Protein Content 5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 170 mg
  • Sugar Content 5 g