Summer Vegetable Paella Using Seasonal Produce Recipe

I absolutely love this vegetable paella recipe because it’s a vibrant celebration of flavors and colors that brings a taste of summer to any day of the year. Plus, the thrill of achieving that perfect “socarrat” at the bottom of the pan is a delicious challenge that turns this dish into a culinary adventure!

I adore crafting meals that honor the lush, bountiful summer we experience. My Summer Vegetable Paella showcases the delectable seasonal produce I so enjoy, like zucchini and cherry tomatoes.

Arborio rice is the perfect vehicle for the fresh flavors, as it completely soaks up the smoky notes of paprika and the delicate aroma of saffron. For protein and texture, I stir in chickpeas and green beans.

The way I see it, this dish, with its splash of lemon and sprinkle of parsley, is the very definition of a colorful feast.

Ingredients

• Olive oil: Heart-healthy monounsaturated fats, great for cooking.
• Arborio rice: Starchy, creamy texture perfect for paella, provides carbohydrates.
• Saffron threads: Adds deep flavor and vibrant color, aromatic spice.
• Chickpeas: High in protein and fiber, boosts satiety and nutrition.
• Bell peppers: Rich in vitamins A and C, adds sweetness and color.
• Zucchini: Low-calorie, nutrient-rich vegetable, adds texture.
• Garlic: Provides a pungent, savory flavor; has potential health benefits.
• Cherry tomatoes: Sweet and juicy, rich in vitamins and antioxidants.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups Arborio rice
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 4 cups vegetable stock
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 100g green beans, trimmed
• 1 can (400g) chickpeas, drained and rinsed
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Warm the olive oil in a big frying pan over medium heat. Toss in the minced onion and then sauté until the nearly clear onion shows that it is done, which takes about 5 minutes.

2. In a bowl, mix together the minced garlic, red bell pepper, and yellow bell pepper. Let mixture sit for 5 minutes, then add to the sauté pan with the brown turkey.

3. Place the Arborio rice in the pan and stir for 2 minutes. It should be slightly toasted when you proceed. The oil should now cover the grains.

4. Add the smoked paprika and saffron threads and mix well to combine with the rice mixture.

5. Add the vegetable stock to the mix, and heat it until the mixture is at a very low simmer. Reduce the mixture to low heat, and allow it to cook uncovered and undisturbed, except for the occasional stirring. Cook it this way for about 15 minutes.

6. Combine cherry tomatoes, zucchini, and green beans in the pan, stirring gently to distribute evenly across the top of the rice.

7. Keep cooking for 10-15 more minutes until the rice is done and the liquid is mostly gone. Try not to stir it too much because when you leave this rice alone, you can form a crust on the bottom of the rice called “socarrat.” (Note: It is really hard not to stir the rice while it is cooking.)

8. Carefully mix in the drained chickpeas and continue cooking for another 5 minutes until they are heated through.

9. Add salt and pepper to taste for seasoning. Take the pan off the heat and allow it to rest for a few minutes. Serve.

10. Fresh parsley is an excellent garnish, and lemon wedges make nice accompaniments for this summertime vegetable paella. Squeeze some lemon juice over each serving for an even more delightful combination of flavors.

Equipment Needed

1. Large frying pan
2. Medium-sized bowl
3. Wooden spoon or spatula
4. Cutting board
5. Sharp knife
6. Measuring spoons
7. Measuring cups
8. Can opener (for chickpeas)

FAQ

• Can I use any other type of rice instead of Arborio for this paella?Indeed, it is possible to utilize Bomba rice or some other short-grain rice that is appropriate for a dish like paella. Nevertheless, if what you have on hand is Arborio rice, then you are still in business, as it is also well-suited to your undertaking.
• Is there a substitute for saffron in this recipe?Saffron is special, but in a pinch, you can use turmeric for color, knowing full well that the flavor will be a bit off.
• Can I make this dish ahead of time?Although it is most enjoyable when fresh, you can make it a few hours ahead of time. Reheat slowly on the stove, and it will be just as good as new.
• Can I add other vegetables to this paella?Of course! You can also use seasonal vegetables when making this dish. Consider including asparagus, peas, or artichokes in the spring; tomatoes, zucchini, or corn in the summer; bell peppers, sweet potatoes, or mushrooms in the fall; or greens, root vegetables, or winter squash in the winter.
• How do I store leftovers?Keep in an airtight container in the fridge for up to 3 days. Reseal and rewarm on the stovetop or in the microwave.
• Is it possible to make this paella spicy?If you want to inject a little heat into a dish, you might add a few dashes of hot sauce while it’s cooking. Or you could stir in some cayenne pepper or chili flakes. Both are common in many kitchens and are also two of the simplest ingredients to use.
• Do I need a specific pan to cook paella?Although a paella pan is perfect, a skillet that is wide and has a heavy bottom will work great for this recipe.

Substitutions and Variations

Olive oil can be replaced with avocado oil.
Or, you can use sunflower oil.
Arborio rice: Use short-grain rice as a substitute, such as Calasparra or even sushi rice.
Paprika, regular: Use it in place of smoked paprika. If you want to be closer to the flavor profile of smoked paprika, mix the regular paprika in a 2:1 ratio with sweet paprika, and then add a little cayenne. The ratio of regular to sweet paprika is very important, as sweet paprika is a key flavor.
Saffron threads: Use a pinch of turmeric for color (the flavor will differ).
Chickpeas: Replace with white beans, like cannellini or Great Northern beans.

Pro Tips

1. Enhance the Flavor of Saffron Before adding saffron to the dish, bloom the threads in a few tablespoons of warm water or stock for about 10 minutes. This will help release its full flavor and aroma, ensuring it’s evenly distributed throughout the paella.

2. Create the Perfect Socarrat For a beautifully caramelized crust at the bottom of the paella, increase the heat slightly during the final few minutes of cooking. Listen for a gentle crackling sound, but be cautious not to burn the rice.

3. Optimize Vegetable Texture Sauté the zucchini and green beans separately until just tender before adding them to the paella. This way, they retain their structure and don’t become overly soft in the final dish.

4. Use Homemade Stock If possible, use homemade vegetable stock for a richer, deeper flavor. This small change can make a big difference in the overall taste of the paella.

5. Finish with Freshness After resting the cooked paella, add a drizzle of high-quality olive oil and a sprinkle of fresh parsley. This will provide a vibrant finish and enhance the freshness of the dish.