Spring Vegetable Paella with Saffron and Peas

My First Taste of Spring

I had my first real spring vegetable paella years ago. It was at a little place called Coqueta restaurant. The rice was sunny yellow and full of bright peas. I knew I had to make my own version at home.

This is my healthy vegetarian dinner take. It is a dairy free paella, too. Doesn’t that smell amazing when the saffron hits the warm broth? That smell always means a party is coming. What is your favorite smell from your grandma’s kitchen?

Gathering Your Garden

This vegetarian paella recipe is a spring celebration. You use the first tender veggies. Think baby turnips and sweet snap peas. They bring such a happy crunch.

Roasting some veggies first is my trick. It makes them sweet and a little charred. This matters because it adds a deep flavor. Your rice won’t taste boring. Have you ever tried roasting fennel? It becomes so mild and nice.

The Heart of the Dish

Now, the rice. You must use Spanish paella rice. It soaks up all that lovely broth but stays firm. This is the secret to a great saffron rice dish.

*Fun fact*: That special rice grows in Spain’s wetlands. It loves drinking up flavor! Learning how to make paella starts here. Gently stir the rice just once when you add the broth. Then let it be. This matters because fussing makes it mushy. Trust the pot.

A Table Full of Sunshine

This easy paella recipe is perfect for sharing. I make it for my bridge club. We eat it right from the pan. It feels like a Mediterranean vacation at my table.

Mediterranean diet recipes like this are about more than food. They are about taking time. Enjoying a meal with people you love. Do you have a dish that makes you think of sunshine and friends? I would love to hear about it.

Your Turn to Cook

Don’t be scared! This looks like a lot of steps. But it’s just simple parts put together. Sauté some peas, roast some veggies, cook the rice. Then mix it all with a smile.

I still laugh at that first time I made it. I was so worried. But my family licked the pan clean. Will you try the roasted veggies or cook them all in the rice? Tell me how your spring celebration turns out.

Ingredients:

Instructions

Step 1: First, let’s cook our spring veggies. Heat oil in a pan. Sauté your spring onion for one minute. Add those sugar snap peas next. Stir-fry for a few minutes until bright green. (Don’t overcook them! We want a nice crunch.) Set this mix aside for our spring vegetable paella.

Step 2: Now, roast the rest. Toss fennel and carrots with oil. Roast them on a sheet until tender. I love how this makes the kitchen smell amazing. This is a key step for a healthy vegetarian dinner. Add these to your pea mixture.

Step 3: Time for the Spanish paella rice! Sauté garlic, leeks, and onion. Add all the tomatoes and that precious saffron. This creates the heart of your saffron rice dish. Can you guess what spice makes the rice yellow? Share below!

Step 4: Stir in the rice. Now pour in all your broth. Bring it to a boil, then cover it. Let it cook on low for 15-20 minutes. (Check at 7 minutes to see if it needs more water.) This easy paella recipe is so forgiving.

Step 5: Turn off the heat. Gently fold all your beautiful veggies into the rice. Isn’t that color wonderful? Your dairy free paella is ready. Garnish it with fresh parsley, just like at Coqueta restaurant paella. Dig in!

Creative Twists

Lemon Zest & Herb: Stir in lemon zest and fresh dill at the end for a bright kick.

Artichoke Heart Addition: Add a cup of marinated artichoke hearts with the veggies.

Smoky Chickpeas: Top your bowl with paprika-roasted chickpeas for extra protein.

Which one would you try first? Comment below!

Serving & Pairing Ideas

This vegetarian paella recipe is a full meal. I love it with a simple green salad. A crusty bread is perfect for soaking up the tasty saffron rice. For a true Mediterranean diet recipes night, add some olives and almonds on the side. Which would you choose tonight?

Keeping Your Spring Paella Fresh and Tasty

Let’s talk about storing this lovely spring vegetable paella. Cool it completely first. Then, pop it into airtight containers. It will keep in the fridge for about three days. You can also freeze it for a month. I remember my first big batch. I put it in the fridge while still warm. The whole dish became soggy. Lesson learned!

Reheating is simple. Add a splash of water or broth to a pan. Warm it gently on the stove. Stir it now and then. This keeps the rice from drying out. Batch cooking this healthy vegetarian dinner is a lifesaver. It means a delicious meal is ready on a busy night. That matters. It turns a stressful evening into a cozy one.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Paella Hiccups

Even grandmas have kitchen troubles sometimes. Here are three easy fixes. First, if your rice is crunchy, add more liquid. Just pour in a little warm broth. Cover the pot again. Let it cook a bit longer. I once added the broth all at once too fast. The rice was uneven. Now I add it slowly.

Second, if your veggies are soft, roast them separately. This gives them great flavor. Third, if the flavor feels flat, add a pinch more salt. Salt makes all the other tastes shine. Fixing these small issues builds your confidence. You learn how to make paella your own. It also makes the final dish so much more delicious. Every bite will sing.

Which of these problems have you run into before?

Your Quick Questions, Answered

What is the traditional way to make a spring pea paella?

The traditional method uses a wide, shallow pan. You cook the Spanish paella rice in broth. The rice absorbs all the lovely flavors. Fresh spring vegetables are stirred in at the end. The goal is a creamy rice with a crispy bottom, called socarrat. This is the heart of any authentic Spanish paella rice dish.

Can I use frozen peas instead of fresh in saffron paella?

Yes, you absolutely can. Frozen peas are a great time-saver. No need to thaw them. Just stir them in during the last few minutes of cooking. They will heat through perfectly. This makes for a very easy paella recipe. Using frozen veggies helps you make this healthy vegetarian dinner any time of year.

What protein pairs best with spring vegetable paella?

This is a complete vegetarian paella recipe on its own. But for extra protein, try chickpeas or white beans. Stir them in with the roasted veggies. For a non-vegetarian twist, shrimp is a classic choice. *Fun fact: The chefs at Coqueta restaurant paella in San Francisco often add fresh seafood for a special treat.

Is saffron essential for an authentic spring pea paella flavor?

Saffron gives that classic golden color and unique taste. It is key for an authentic flavor. But do not worry if you have none. You can use substitutes. The dish will still be a tasty saffron rice dish without it. Your spring vegetable paella will be delicious with the other spices and veggies.

How do you achieve the perfect socarrat in a vegetable paella?

Listen and watch closely. In the last few minutes, crank up the heat. Let the rice cook at the bottom without stirring. You will hear a soft crackling sound. That is the socarrat forming. A crispy, toasted layer is your prize. It is the best part of learning how to make paella.

What are good substitutes for saffron if I don’t have any?

Try a teaspoon of turmeric for color. Use a pinch of smoked paprika for depth. This will not taste exactly like saffron. But it will still be a wonderful dairy free paella. It fits right into Mediterranean diet recipes. Your dish will be flavorful and beautiful on the table.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this spring vegetable paella. It is a celebration of spring on a plate. Cooking should be fun, not fussy. If something does not go perfectly, that is okay. Each time you cook, you learn. I would love to hear about your kitchen adventures.

Have you tried this recipe? Tell me all about it in the comments. Share your stories and your own tips. I read every single one. Now, go enjoy your beautiful, tasty meal.

Happy cooking!

—Grace Hollander.

Springtime Saffron Pea Paella

Author: Grace Hollander Cooking Method:Stovetop Roasting Cuisine:Spanish Courses:Main

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: Total time:1 hour 15 minutesServings:10 servingsCalories:320 kcal Best Season:Summer

Description

A vibrant and flavorful Spanish-inspired rice dish packed with roasted spring vegetables and crisp sugar snap peas. Perfect for a crowd or family dinners.

Ingredients

• 2 cups Spanish paella rice
• 6 cups vegetable broth plus 2 cups water
• 2 tsp saffron
• 1 tsp smoky paprika (Hungarian recommended)
• 1 28oz can of diced tomatoes in their juices
• 6-8 cloves garlic, finely chopped
• 2 onions, finely chopped
• 3 leeks, light green and white parts finely cut
• 2 fresh tomatoes, finely chopped
• 1 bunch of early spring onions (or 2 shallots), about 2 cups
• 3 fennel bulbs, finely cut into thin slices
• 1 small bunch of tender baby turnips (about 3-4), cut into halves
• 4 spring carrots, cut into thin pieces
• 4 cups sugar snap peas
• Olive oil
• 1 tbsp finely chopped parsley
• Salt and pepper to taste

Instructions

1. In a pan, heat 2 tbsp olive oil and sauté spring onion/shallot for 1 minute. Add sugar snap peas and stir-fry for 3-5 minutes until bright green and crisp. Season with salt and pepper, then set aside.
2. Preheat oven to 425°F. Toss fennel, carrots, and turnips with 3 tbsp olive oil. Spread on baking sheets, season with salt and pepper. Roast for 20-30 minutes until tender and slightly charred, tossing at 15 minutes. Add to the sugar snap peas and set aside.
3. In a large pot, heat 2 tbsp olive oil and sauté garlic, leeks, and onions until translucent (about 5 minutes). Add chopped tomatoes, paprika, canned tomatoes with juices, and saffron. Bring to a low boil.
4. Add the rice and stir. Slowly pour in all the vegetable broth. Taste and add salt (about 1 1/2 tsp). Bring to a boil, then lower heat, cover, and cook for 15-20 minutes until rice is cooked. Check after 7 minutes; add 1-2 cups water if broth has evaporated. Turn off the stove.
5. Gently stir all the reserved roasted and sautéed vegetables into the cooked rice until evenly distributed.
6. Garnish with fresh chopped parsley and serve.

Notes

This makes a large quantity, perfect for a party of 8-10 or for two nights of dinner. Ensure not to overcook the sugar snap peas to keep their crisp texture.

Keywords:Paella, Spring, Vegetarian, Rice, Saffron, Peas