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Spring Vegetable Paella with Saffron
Embrace the vibrant flavors of the season with this colorful and aromatic Spring Vegetable Paella infused with delicate saffron threads.
Ingredients:
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 2 cups vegetable broth
– 1 pinch saffron threads
– 1 cup asparagus, cut into 1-inch pieces
– 1 cup peas
– 1 cup cherry tomatoes, halved
– 1 red bell pepper, sliced
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving
Directions:
1. In a large paella pan or skillet, sauté the onion and garlic until softened.
2. Add the Arborio rice and toast for a couple of minutes.
3. Pour in the vegetable broth, add the saffron threads, and bring to a simmer.
4. Arrange the asparagus, peas, cherry tomatoes, and bell pepper on top of the rice.
5. Sprinkle with smoked paprika, salt, and pepper.
6. Cover and cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it rest for 5 minutes before serving with lemon wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories: ~280 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.