Yummy Spring Vegetable Paella

Delicious Spring Vegetable Paella Recipe for Dinner Parties

Discovering Spring Vegetable Paella

The idea for this Spring Vegetable Paella sprouted during a sunny afternoon at my local farmer’s market. As I strolled through the vibrant stalls, the season’s freshest produce caught my eye – crisp asparagus, bright green peas, and fragrant herbs. The abundance of spring vegetables was inspiring, and I knew I wanted to create something special that would highlight these fresh flavors.

I remembered a conversation I had with a friend about the versatility of paella, a dish that can be adapted to showcase various ingredients. Traditionally packed with seafood or meat, I thought, why not give it a springtime twist? The thought of a vegetable-loaded paella, with the vibrant colors and crisp textures of spring produce, sounded like the perfect way to celebrate the season.

How to Make Spring Vegetable Paella At Home

Back in my kitchen, I started experimenting with different combinations of vegetables and seasonings. I wanted the dish to be hearty yet light, so I opted for a variety of vegetables, including asparagus, spinach, mushrooms, and peas. To add a unique zesty twist, I included preserved lemon, which I had recently fallen in love with for its bright, tangy flavor.

The process of developing this recipe was both challenging and rewarding. Finding the right balance of flavors and textures took a few tries, but once I nailed it, the result was a beautifully vibrant and flavorful paella. The oven-baked method ensured that the rice cooked evenly, absorbing all the wonderful flavors of the broth and vegetables, while forming a delicious soccarat – that crispy, caramelized crust at the bottom.

Sharing this Spring Vegetable Paella with friends and family has been a joy. It’s a dish that not only tastes amazing but also looks stunning on the table. Paired with a glass of crisp Albariño, it’s the perfect way to welcome the flavors of spring and make any dinner party feel special. This recipe has become a staple in my kitchen, a reminder of the simple pleasures that come with cooking and sharing seasonal, fresh food.

Chef’s Notes – Spring Vegetable Paella

• Ensure your oven is fully preheated before baking the paella to ensure even cooking.
• After adding the rice and stock, stir minimally to help form a good soccarat (crispy bottom layer).
• Keep an eye on the liquid as the paella cooks. If it looks too dry before the rice is done, add a bit more stock or water.
• Feel free to experiment with different herbs and spices to suit your taste. A pinch of saffron or smoked paprika can add a lovely depth of flavor.
• Allow the paella to rest for a few minutes after cooking. This helps the flavors meld together and makes it easier to serve.
• For the best texture and flavor, serve the paella immediately after resting, while it’s still hot and fresh. This would be great on a hearty soup like our Chicken Garden Soup.

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Spring Vegetable Paella

0.0 from 0 votes

Course: Main CourseCuisine: SpanishDifficulty: Easy

Servings

4

plates

Prep time

20

minutes

Cooking time

40

minutes

Calories

450

kcal

Resting Time

5

minutes

Total time

1

hour 

5

minutes

Welcome the vibrant flavors of spring with this delightful Springtime Veggie Paella! Packed with fresh asparagus, spinach, mushrooms, and peas, this dish is perfect for entertaining guests. The preserved lemon adds a zesty twist, while the oven-baked method ensures perfectly cooked rice and tender vegetables. This paella is a must-try for any spring dinner party!

Ingredients

• 3 tablespoons Olive Oil divided

• 8 ounces Sausage Links (pork, chicken, rabbit, or duck)

• 1 medium Yellow Onion finely chopped (1 cup)

• 4 ounces Cremini Mushrooms (about 6 mushrooms), quartered

• 2 teaspoons Kosher Salt

• 4 fillets Anchovy Fillets packed in oil (from 1 [2-ounce] can), drained

• 4 teaspoons Garlic Cloves minced (about 4 cloves)

• 2 cups Short-Grain White Rice (such as Spanish bomba or Italian arborio)

• 4 cups Chicken Stock (or vegetable stock)

• 1 tablespoon Preserved Lemon finely chopped

• 8 ounces Asparagus fresh pencil-thin asparagus, trimmed and cut into 1-inch pieces (1 1/4 cups)

• 1 cup Spinach chopped fresh (1 ounce)

• 1 cup Sweet Peas frozen or fresh

• 1/2 cup Radicchio chopped (from 1 small radicchio)

• 1/2 cup Flat-Leaf Parsley chopped fresh

Directions

• Preheat your oven to 400°F. Heat 1 tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat. Add the sausage links and cook until browned on all sides, about 8-10 minutes. Remove from heat and let cool for 5 minutes before cutting into bite-sized pieces.
• In the same skillet, add the chopped onion, quartered mushrooms, and kosher salt. Cook over medium heat until the onion becomes translucent and the mushrooms soften, approximately 4 minutes.
• Push the onion-mushroom mixture to the edges of the skillet and add another tablespoon of olive oil to the center. Add the anchovy fillets and minced garlic to the center and cook until fragrant, about 1-2 minutes.
• Stir the garlic-anchovy mixture into the onion-mushroom mixture. Push everything to the edges again and add the remaining tablespoon of olive oil to the center. Add the short-grain white rice and stir to coat in oil.
• Pour in the chicken stock and add the finely chopped preserved lemon. Stir in the reserved sausage pieces. Bring to a simmer over medium heat and then reduce to medium-low. Cook uncovered until the rice is almost tender and most of the liquid is absorbed, about 18 minutes.
• Stir in the asparagus pieces, chopped spinach, and sweet peas. Transfer the skillet to the preheated oven and bake until the rice and vegetables are tender, about 12-14 minutes.
• Carefully remove the skillet from the oven and return it to the stovetop over medium-high heat. Cook undisturbed until a soccarat (crust) forms on the bottom of the paella, about 2-3 minutes. Remove from heat and gently stir in the chopped radicchio without breaking up the soccarat.
• Top with freshly chopped flat-leaf parsley before serving.

Equipment

• chef’s knife
• cutting board
• cast iron skillet
• measuring cups and spoons
• mixing bowls

Nutrition Facts

• Calories: 450kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 800mg
• Potassium: 500mg
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 3g
• Protein: 20g
• Vitamin A: 2000IU
• Vitamin C: 30mg
• Calcium: 100mg
• Iron: 4mg

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