Best 4 Spring Vegetable Paella Recipes

Journey to the vibrant shores of Spain with our delectable Spring Vegetable Paella, a symphony of flavors that celebrates the bounty of the season's finest. This traditional Valencian dish, bursting with an array of colorful vegetables, tender seafood, and succulent chicken, promises a culinary adventure like no other. From the vibrant green of peas and tender asparagus to the sweet crunch of bell peppers and the juicy plumpness of tomatoes, each ingredient harmonizes to create a symphony of flavors. Whether you're a seasoned paella aficionado or embarking on your first culinary expedition into this Spanish delight, our comprehensive guide, featuring three enticing recipes, will equip you with the knowledge and techniques to craft an unforgettable paella experience.

**Our first recipe**, a classic Spring Vegetable Paella, takes you on a culinary journey through the heart of Valencia. With its vibrant hues and medley of textures, this recipe embodies the essence of a traditional paella.

**Our second recipe**, a Seafood-centric Spring Paella, elevates the dish to new heights with an abundance of succulent shrimp, tender calamari, and flaky white fish.

**The third recipe**, a Vegetarian Spring Paella, caters to those with a plant-based lifestyle, offering a symphony of vegetables, legumes, and aromatic spices.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success for home cooks of all skill levels. Detailed ingredient lists, cooking times, and serving suggestions accompany each recipe, empowering you to create a paella that will tantalize your taste buds and transport you to the sun-kissed shores of Spain.

Let's cook with our recipes!

SPRING VEGETABLE PAELLA

Spring Vegetable Paella image

Categories Rice Vegetable Roast Sauté Vegetarian Kentucky Derby Spring Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved
12 ounces baby carrots (from about 4 bunches), trimmed, peeled
8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)
8 ounces 1 1/2-inch red-skinned new potatoes, halved
1/4 cup plus 3 tablespoons olive oil
1/4 cup plus 1 tablespoon chopped fresh parsley
4 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon saffron threads, crushed
1 teaspoon salt
1 onion, chopped
4 plum tomatoes, chopped, seeds and juices reserved
2 1/4 cups arborio rice or medium-grain rice
1 14-ounce can vegetable broth
2 cups water
3/4 cup dry white wine
1 pound asparagus, trimmed, cut into 1-inch pieces
1 cup drained canned garbanzo beans (chickpeas)

Steps:

Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and saut�� until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

SPRING VEGETABLE PAELLA

Spring Vegetable Paella image

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Steps:

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrition Facts : Calories 435, Carbohydrate 90 g, Cholesterol 0 mg, Fiber 20 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg

SPRING VEGETABLE PAELLA

Spring Vegetable Paella image

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Steps:

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrition Facts : Calories 435, Carbohydrate 90 g, Cholesterol 0 mg, Fiber 20 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 590 mg

SPRING VEGETABLE PAELLA

Spring Vegetable Paella image

Number Of Ingredients 12

Ingredients

1 pound asparagus spears, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, cut into 1/4-inch strips
1 1/4 cups sliced zucchini (about 1 medium)
1/2 cup chopped onion (about 1 medium)
4 cups cooked brown or regular long-gran rice
2 cups coarsely chopped seeded tomatoes (about 2 large)
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
2 (15-ounce) cans each garbanzo beans, rinsed and drained
1 (10-ounce) package frozen green peas, thawed

Steps:

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender drain. Heat oil in Dutch oven over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.1 Serving: Calories 280 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 640mg Carbohydrate 58g (Dietary Fiber 10g) Protein 13g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use high-quality ingredients. Fresh, seasonal vegetables and seafood will make your paella sing.
Don't skimp on the saffron. This spice is what gives paella its characteristic flavor.
Toast the rice before cooking it. This will help it absorb the flavors of the other ingredients.
Cook the paella over medium heat. This will allow the rice to cook evenly without burning.
Don't stir the paella too much. Stirring it too much will make the rice mushy.
Let the paella rest for a few minutes before serving. This will allow the flavors to meld together.

Conclusion:

Paella is a delicious and versatile dish that is perfect for any occasion. With its vibrant colors and bold flavors, it's sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give paella a try. You won't be disappointed.

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