Spring Vegetable Paella Recipe

Spring Vegetable Paella Recipe

  • 1 pound asparagus, cut into 2-inch pieces
  • 3 cups broccoli flowerets
  • 2 teaspoons olive or vegetable oil
  • 1 medium red bell pepper, chopped
  • 2 small zucchini, chopped
  • 1 medium onion, chopped
  • 4 cups cooked brown or regular long-grain rice
  • 3/4 teaspoon salt
  • 1/2 teaspoon saffron threads
  • 2 large tomatoes, seeded and chopped
  • 2 (15 ounce) cans garbanzo beans, rinsed and drained
  • 1 (10 ounce) package frozen green peas, thawed
  1. Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
  2. 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.
  3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Recipe of the Day|