– Spanish Vegetable Paella with Roasted Peppers & Asparagus –
This Spanish Vegetable Paella with Roasted Peppers & Asparagus is an absolute stunner. Loaded with layers of flavors, easy to make and done in 45 minutes, plus it´s gluten free and vegan 🙂 . You know, you don´t always have to add seafood or meat to make a paella great. However, you do need the right ingredients and the right cooking techniques to achieve that authentic Spanish flavor. This vegetable paella is so good you won´t even miss the meat, the perfect paella for virtually everyone.
– The Secrets to the Perfect Paella –
To make a great paella it´s all about using the correct equipment and the right ingredients. First off make sure you use an authentic Spanish paella pan, this is a very important step as this type of pan cooks the rice perfectly. As for the ingredients, only use round rice, extra virgin olive oil, a great broth and some high-quality saffron. Very important to use all these ingredients to make the perfect paella. Watch the video below on How to Make this Spanish Vegetable Paella with Roasted Peppers & Asparagus or check out the recipe card below, which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Spanish Vegetable Paella with Roasted Peppers & Asparagus
Spanish Vegetable Paella with Roasted Peppers & Asparagus
Ingredients
- 1/4 cup extra virgin olive oil
- 1 cup round rice
- 4 cloves garlic
- 1/2 onion
- 5 roasted piquillo peppers
- 10 thick asparagus
- 1 cup cooked lima beans
- 1/2 tsp sweet smoked paprika
- 2 1/4 cups vegetable broth
- 1/2 tsp saffron threads
- sea salt
- black pepper
- lemon wedges
Instructions
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Grab 10 large cleaned asparagus and cut off between 2 to 3 inches from the bottom, then cut each asparagus into 1-inch pieces, grab 5 jarred roasted red bell peppers, pat them dry with paper towels and roughly chop them, finely mince 4 cloves of garlic and finely dice 1/2 of an onion
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Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, 2 minutes later add the pieces of asparagus and mix with the oil, after 3 minutes make a well in the middle and add the diced onions and minced garlic and cook for 1 minute, then add the roasted peppers and mix it all together, season with 1/2 tsp of sweet smoked paprika, sea salt and freshly cracked black pepper, mix it all together and then add 1/2 cup of tomato puree, season again with sea salt and mix together until well incorporated, add 1 cup of cooked lima beans and mix, then add 2 1/4 cups of a good quality vegetable broth and pinch in 1/2 tsp of saffron threads and gently mix together
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Once the broth comes to a boil add 1 cup of round rice and mix it around to evenly divide the rice througout the pan, after this don´t mix the rice anymore but you can give the pan a quick shake here and there, after about 10 minutes lower the fire to a medium-low heat and simmer for 3 minutes, once there is very little broth left hit it to a high heat for 2 minutes, this will achieve the famous socarrat, after 2 minutes remove the paella from the heat and cover with a dish cloth, after 5 minutes uncover the paella and serve at once, garnish with lemon wedges, enjoy!
Recipe Notes
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Megan
10 . Sep . 2020Thank you for sharing your paella recipe. Me and my partner have recently come back from Spain and this recipe is better than any of the Paella we have ever had. When we returned home to the UK, we wanted to find a truly authentic spanish recipe that we could make at home 🙂
Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
11 . Sep . 2020Jonathan Michael Rosado Sánchez
01 . Feb . 2020This recipe is amazing! So glad to stumble upon your platform. I’ve made this dish for my fiancé and I and we are both in love with the flavors! Keep up the great work and salud from Brooklyn NY
Spain on a Fork
So happy you guys enjoyed the paella! thanks for the comment 🙂 much love
02 . Feb . 2020Helen Jenkins
Hola Albert
Thank you for sharing the paella recipe, I only dropped a star because my rice was still quite hard with the timings you gave. It needed a good 15-20 mins. before the last minutes of simmering and then trying to get the socarrat. And also a little more broth. It burnt. I used organic Gallo arborio rice… maybe that was it. Also on a ceramic hob my paella pan (bought in Spain) has to be moved around a lot to cook the edges! I’d really need to have a gas hob to get this right I think. But the best paella I’ve made at home yet and I wanted to thank you. Gracias Muchisimo!
26 . Jan . 2020Spain on a Fork
So happy you enjoyed the paella Helen! yeah cooking on electric vs gas makes a huge difference, as well the size of the paella pan, either way, it takes practice to get it just perfect, thanks for the comment 🙂 much love
29 . Jan . 2020