Name: Paella Primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Spanish
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)

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

Scale

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