We´ve made a ton of paella recipes here on Spain on a Fork. Everything from a seafood paella, to a paella Valenciana to a vegan mushroom paella. Today, I present to you a Summer Vegetable Paella using Seasonal Produce. This promises to be, one of the best paellas we have made here on Spain on a Fork.
This paella has so many beautiful flavors, it´s made with a bounty of seasonal summer produce and it all comes together in just 40 minutes. You can serve this paella any time of the year, but during summer is when it will be at its best.
To make this paella there are 3 important factors. The first one, make sure to use Spanish round rice. You can substitute it for medium grain rice or arborio rice. For the second thing, use a paella pan, they are not that expensive and if you take care of it, will last you a lifetime. For the last thing, make sure to use high-quality saffron. The saffron along with the rice, are the real stars of a paella.
TIPS & TRICKS to make this Recipe: Make sure to cut all your veggies in the same size, that way they all cook evenly. I used 2 3/4 cups broth to 1 cup rice (this paella feeds 2 people). But you might notice you will need 3 cups. All pans and burners heat differently, so keep an eye on that.
Key Ingredients & Cookware I used in this Recipe:
PAELLA PAN
HIGH-QUALITY SAFFRON
SPANISH ROUND RICE
SPANISH SEA SALT
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Watch the Video Below on How to Make a Summer Vegetable Paella using Seasonal Produce
Summer Vegetable Paella using Seasonal Produce
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 carrot
- 1/2 red bell pepper
- 20 green beans
- 1/2 zucchini
- 1 tomato
- 1/2 onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 2 3/4 cup vegetable broth 647 ml
- 1/4 tsp saffron threads .18 grams
- 1 cup Spanish round rice 200 grams
- 1 lemon
- pinch sea salt
- dash freshly cracked black pepper
Instructions
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Cut 1 peeled carrot down the middle and into 1/4 inch pieces, cut 1/2 red bell pepper into thin strips and into 1/4 inch pieces, cut 20 green beans in half, cut 1/2 zucchini into half moon shapes that are a 1/4 inch thick, finely shred 1 tomato, finely dice 1/2 onion and finely mince 4 cloves garlic
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Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil, after 1 minute season the oil with sea salt and add in the cut carrots, red bell pepper, green beans, zucchini and onions, mix with the olive oil, after 5 minutes and the zucchini is translucent, add in the minced garlic and continue to mix, after 30 seconds add in the shredded tomato, a generous 1/2 tsp sweet smoked paprika and season everything with sea salt & black pepper, mix until well combined
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One minute after adding the shredded tomato, add in 2 3/4 cup vegetable broth and pinch in 1/2 tsp saffron threads, once the broth comes to a boil, let it boil for an extra minute to let the saffron infuse, then add in 1 cup of Spanish round rice, give it a quick mix so everything is evenly divided, after this do not mix the rice again, as it distrups the way the rice cooks
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About 7 to 8 minutes after adding the rice, lower the fire to a low-medium heat and simmer for 3 to 5 minutes or until all the broth has incorporated into the rice, then hit the heat back to a medium-high and go for 60 to 75 seconds, this is to achieve the socarrat, the famous caramelized burnt rice underneath
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Remove the pan from the heat, cover with foil paper and a dish cloth, after 5 minutes uncover the paella, garnish with lemon wedges and serve at once, enjoy!
Recipe Notes
Get the High-Quality Saffron Threads I used to Make this Paella
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Bruce Hansen
What’s the difference between this and the Spanish Widowed Rice?
16 . Feb . 2021Spain on a Fork
Besides the difference of using a paella pan, which gives the rice a completely differnet texture, including socarrat, there are some differences in the veggies, as well as the herbs that are used, 2 different dishes with two different flavors 🙂 much love
17 . Feb . 2021