Introduction
This Spring Vegetable Paella is a fresh and colorful take on the traditional Spanish dish, featuring seasonal veggies, fragrant saffron infused rice, and bold Mediterranean flavors. Unlike seafood or meat based paellas, this vegan version highlights asparagus, peas, bell peppers, and artichokes, making it a light yet satisfying meal. Perfect for spring gatherings, weeknight dinners, or meal prep!
Why You’ll Love This Recipe
✔️ Vegan & Gluten Free – Naturally plant based and packed with nutrients.
✔️ Authentic Paella Flavors – Smoky paprika, saffron, and garlic bring depth.
✔️ One Pan Meal – Easy cleanup and minimal fuss!
✔️ Customizable – Swap in your favorite seasonal veggies.
Equipment Needed
- Large paella pan (or wide skillet)
- Wooden spoon or spatula
- Sharp knife & cutting board
- Measuring cups & spoons
Ingredients (Serves 4-6)
For the Paella Base:
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup paella rice (Bomba or Arborio)
- ½ tsp smoked paprika
- 1 pinch saffron threads, soaked in 2 tbsp warm water
- 1 can (14 oz) diced tomatoes, drained
- 4 cups vegetable broth (warm)
- Salt & black pepper, to taste
Spring Vegetables:
- ½ cup asparagus, cut into 1-inch pieces
- ½ cup green peas (fresh or frozen)
- ½ cup artichoke hearts, quartered
- ½ cup zucchini, diced
- ¼ cup Kalamata olives, sliced (optional)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Nutritional Information (Per Serving, Approximate)
- Calories: 320 kcal
- Protein: 7g
- Carbs: 55g
- Fat: 8g
- Fiber: 6g
- Sodium: 400mg
Step by Step Instructions
- Total Time: 45 Minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
1. Sauté the Base
- Heat olive oil in a paella pan over medium heat.
- Add onions and cook until softened (about 3 minutes).
- Stir in garlic, red bell pepper, and smoked paprika; sauté for 2 more minutes.
2. Toast the Rice & Add Flavor
- Add paella rice and stir to coat in the oil and spices.
- Pour in the saffron infused water, stirring to distribute the color.
- Mix in diced tomatoes and season with salt & pepper.
3. Simmer with Broth
- Pour in warm vegetable broth, one cup at a time, without stirring too much.
- Let the rice gently absorb the liquid over 15-20 minutes, uncovered.
4. Add the Vegetables
- When the rice is nearly cooked, arrange asparagus, peas, artichokes, zucchini, and olives on top.
- Cover and cook for another 5 minutes until veggies are tender.
5. Finish & Serve
- Turn off heat and let the paella sit for 5 minutes before serving.
- Garnish with fresh parsley and lemon wedges.
Tips for the Best Paella
🔥 Don’t Stir Too Much – Helps form the crispy socarrat (golden crust at the bottom).
🌿 Use High Quality Saffron – It gives paella its signature golden color and depth of flavor.
🍋 Finish with Lemon Juice – A squeeze of fresh lemon brightens everything up!
🥘 Use the Right Pan – A wide, shallow pan ensures even cooking.
Serving Suggestions
With a Fresh Salad – Try arugula with citrus vinaigrette.
With Crusty Bread – A side of garlic bread pairs beautifully.
Wine Pairing – A crisp Spanish Albariño or Sauvignon Blanc complements the dish.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Paella keeps well in the fridge for up to 3 days. Reheat with a splash of broth.
Q: What if I don’t have saffron?
A: Try turmeric for a budget friendly alternative (though it changes the flavor slightly).
Q: Can I add protein to this dish?
A: Absolutely! Try chickpeas, tofu, or tempeh for added plant based protein.
Q: Can I freeze leftover paella?
A: Yes, freeze in an airtight container for up to 2 months.
Conclusion
This Spring Vegetable Paella is a vibrant, flavorful, and satisfying meal that brings a touch of Spain to your table. Packed with fresh veggies, aromatic spices, and a crispy golden rice base, it’s perfect for any occasion. Serve it with a glass of wine and enjoy a delicious, plant based feast!