I stumbled upon a version of this recipe in a vegetarian magazine, and I must tell you, it was an extreme surprise and an uncontrollable delight – It was a veggie version of the Paella. That’s right folks, no squid, octopus or any other sea creature in it – my heart danced, really – and i was thinking if I am describing this dish to a person who has no clue what a paella is, what would I equate it to?
In Indian terms, I would say a flavorful biryani or pulao/pilaf – We all know Spain is the capitol of Saffron, that exclusive and amazing spice which we Indians have verily adopted into our cuisine. Or perhaps Saffron has also been a spice that was used widely in India – whatever the case, it is in fact the essence of this flavorful rice dish. As my luck would have it, my beautiful onion chives have these violet blossoms on them right now. 
Paella Primavera
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This vibrant Paella Primavera is a vegetarian twist on the classic Spanish dish, featuring saffron-infused rice and a medley of colorful vegetables.
Ingredients
- 2 cups of broccoli florets
- 1 diced zucchini
- 1/2 red onion finely chopped (optional)
- 1/2 each of orange and yellow peppers (you can sub with red and green too)
- 1 cup of spanish rice (I subbed with basmati) essentially, you need a short grain white rice.
- 1.5 tsp of crushed saffron
- 10 green olives, pitted and chopped
- 10 red olives, pitted and chopped
- cherry tomatoes (about 10 if available) OR
- 2 finely chopped romas
- 3 big cloves of garlic
- 1/4 cup of finely chopped onion chives
- 2 tsp of olive oil
- 2 tsp parsely
- 1 tsp of patatas bravas mix or essentially paprika (cannot help it – need a bit of spice)
- salt and pepper after cooking and before serving
- Water – about a cup (use discretion as different rice cook differently)
Instructions
- In a wide pan, heat the olive oil over medium heat. Add the onion, broccoli, garlic, zucchini, and bell peppers. Cook for 2-3 minutes until the vegetables start to soften.
- Add the rice to the pan and stir to coat the grains with the oil and vegetables. Cook for another 2 minutes.
- Sprinkle the saffron threads over the rice and pour in the vegetable broth. Stir to combine and bring to a boil.
- Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Season with salt and pepper to taste. Remove from heat and let it sit, covered, for 5 minutes.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
For a more authentic flavor, use Spanish rice, but basmati can be a good substitute. Saffron is essential for the authentic taste and color, but if unavailable, turmeric can be used as a substitute. This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 60
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Thank you Dear Alisha :) your comment made my day :)
That looks delicious Priya, and just gorgeous!