Spring Vegetable Paella

Method

30 min prep · 40 min cook

1. Heat the olive oil in a large paella pan or wide shallow skillet over medium heat.

2. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.

3. Stir in the red bell pepper and cook for another 3 minutes.

4. Add the rice, stirring to coat it in the oil and vegetables.

5. Pour in the vegetable broth and sprinkle with saffron and smoked paprika. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low.

6. Add the artichokes, peas, and asparagus to the pan, distributing them evenly. Cover and cook for an additional 15-20 minutes, or until the vegetables are tender and the rice is fully cooked.

7. Remove from heat and let it stand for 5 minutes, covered.

8. Garnish with fresh parsley and serve with lemon wedges on the side.

Courses: Dinner

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