Spring Vegetable Paella
Published Mar 07, 2024
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A delicious plant-based weeknight meal made in one skillet. Enjoy this gluten-free Spring Vegetable Skillet Paella any day of the week. It’s loaded with springtime vegetables and ready to serve in just 30-minutes.
Spring Vegetable Paella
Ingredients
- 2 tablespoons extra-virgin olive oil, , or other oil of choice
- 1 cup fennel bulb, , chopped
- ½ onion, , diced
- 3 medium radishes, , chopped
- 1 small zucchini, , chopped
- ½ cup asparagus, , chopped
- ½ cup mushrooms, , chopped
- ½ cup carrots, , chopped
- ¼ cup green peas
- 1 cup cherry tomatoes, , sliced in half
- 1 tablespoon minced garlic
- 1 tablespoons paprika
- ¼ cup fresh parsley, , minced
- 1 teaspoon fine sea salt
- Pinch fresh ground black pepper
- 1¼ cup Paella rice, (or other medium grain rice)
- ⅓ cup canned chickpeas, (garbanzo beans), rinsed and drained
- 1½ cups vegetable broth
- ½ cup dry white wine
Instructions
- Wash and chop all of the vegetables. Set aside.
- In a small bowl, mix together the garlic, paprika, parsley, salt, and pepper. Set aside.
- Heat your nonstick skillet over medium-high heat. Add 2 tablespoons of oil and add all of the vegetables. Sauté the vegetables for about 5 minutes.
- Add the rice to the same pan and sauté another 5 minutes.
- Add the spice mixture, chickpeas, vegetable broth and wine to the pan and stir to combine. Turn the heat to low, cover and simmer for 20 minutes.
Nutrition
Calories: 361kcalCarbohydrates: 60gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1012mgPotassium: 593mgFiber: 4gSugar: 6gVitamin A: 3757IUVitamin C: 35mgCalcium: 68mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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