Spring Vegetable Paella

Transport your taste buds to the vibrant flavours of spring with our enticing Spring Vegetable Paella. Bursting with a colourful array of seasonal vegetables, this Spanish-inspired dish is a celebration of freshness. Each bite of this fragrant Arborio rice dish is infused with the earthy essence of saffron, the subtle smokiness of paprika, and the zing of lemon. From crisp asparagus spears to tender artichoke hearts, every ingredient is carefully chosen to evoke the essence of springtime. Whether you’re a seasoned chef or an adventurous home cook, this vegetarian paella promises to delight your senses and bring a taste of sunny Spain to your table.


  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup peas (fresh or frozen)
  • 1/2 cup artichoke hearts, quartered
  • 1/2 cup green beans, trimmed and halved
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon saffron threads
  • Salt and pepper to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish


  • In a small bowl, combine the saffron threads with 1/4 cup of warm water. Let it sit and infuse while you prepare the other ingredients.
  • Heat olive oil in a large, shallow paella pan or skillet over medium heat. Add diced onion and minced garlic. Saut√© until onions are translucent, about 3-4 minutes.
  • Stir in the sliced bell peppers and cook for another 2-3 minutes until they begin to soften.
  • Add the Arborio rice to the pan, stirring well to coat the rice with the oil and vegetables. Cook for 2 minutes, allowing the rice to toast slightly.
  • Pour in the vegetable broth and saffron-infused water (with the saffron threads). Season with smoked paprika, salt, and pepper. Stir gently to combine.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid or aluminum foil and let it cook for about 15 minutes.
  • After 15 minutes, remove the lid and gently stir in the cherry tomatoes, asparagus, peas, artichoke hearts, and green beans. Arrange the vegetables evenly throughout the paella.
  • Cover the pan again and continue to cook for another 10-15 minutes, or until the rice is tender and the vegetables are cooked to your liking. If the paella seems dry, you can add a bit more vegetable broth as needed.
  • Once the rice is cooked and the vegetables are tender, remove the pan from the heat. Let it rest for a few minutes.
  • Garnish the Spring Vegetable Paella with chopped fresh parsley and serve warm with lemon wedges on the side for squeezing over the paella.

Enjoy this vibrant and flavorful dish as a main course or alongside other Spanish-inspired dishes for a complete meal.

Feel free to adjust the vegetables according to your preference or what’s in season. This Spring Vegetable Paella is perfect for showcasing the bounty of fresh produce during the springtime!