Best Spring Vegetable Paella Recipes

SPRING VEGETABLE PAELLA

Steps:

• Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
• Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

SPRING VEGETABLE PAELLA

Steps:

• Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
• Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
• Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and saut�� until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

SPRING VEGETABLE PAELLA

Steps:

• Drain the artichoke hearts, reserving the brine.
• Quarter the artichoke hearts and set aside.
• Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
• Cover and bring to a boil on high heat.
• Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
• When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
• Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
• Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
• Add salt and pepper to taste.
• To serve the paella, spread the rice on a large platter or in a large bowl.
• Top the rice with the vegetables and their juices.
• Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
• Enjoy!

SPRING VEGETABLE PAELLA

Steps:

• Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender drain. Heat oil in Dutch oven over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.1 Serving: Calories 280 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 640mg Carbohydrate 58g (Dietary Fiber 10g) Protein 13g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPRING VEGETABLE PAELLA

Steps:

• Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
• Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.