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Spring-Vegetable Paella

You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
  • 1 tomato, peeled and chopped
  • 1 clove garlic, minced
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon turmeric
  • 2 cups rice, preferably medium-grain such as arborio
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 cup water
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced
  • 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)


  1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
  2. Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
  3. Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.

Suggested Pairing

Sauvignon Blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a Sauvignon Blanc from New Zealand is what you want here.

Photo © William Meppem Published May 2014

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