Spanish Vegetable Paella With Roasted Peppers Asparagus Recipe

This recipe makes my heart sing because it combines the vibrant flavors of roasted bell peppers and aromatic saffron, creating a comforting and colorful paella that’s perfect for any gathering. Plus, the joy of getting that perfect crust at the bottom is an achievement that makes my millennial soul proud!

Dive into the exciting world of tastes with my Spanish Vegetable Paella featuring roasted peppers and asparagus. I adore blending 2 tablespoons of olive oil with finely chopped onions and minced garlic to create a base of rich flavors.

Then, I add a cup each of arborio rice and asparagus, smoked paprika, and turmeric to the mix, letting it all cook together until bursting with color and flavor. I serve this dish garnished with fresh parsley, and I squeeze lemon over the top just before serving.

Ingredients

Olive Oil: A fat source that is healthy; it is rich in antioxidants, and it enhances flavor.

Garlic: When it comes to immunity, this is the best thing to add to your diet.

It makes your food taste amazing, and it has some of the most powerful anti-inflammatory benefits of any food.

Red bell pepper: Sweetens the dish, makes an excellent complement, vibrant color.

Asparagus comes from the source of fiber, vitamin K, and a subtle earthiness.

Rice Arborio: Textura cremosa, provee carbohidratos, absorbe bien los sabores.

Paprika (smoked): Increasingly common in gourmet kitchens, smoked paprika brings a depth of flavor too often forgotten in modern cooking.

It fires up the flavor of meat dishes and gives vegetables a savory taste often missing in vegetarian cooking.

Saffron: Provides a golden color, a subtle aroma, and is the spice of choice when cooking with wealth.

Broth of vegetables: Flavor basis, helps with rice cookery, low-cal and good-for-you.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, roasted and sliced
• 1 yellow bell pepper, roasted and sliced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup arborio rice
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads, crushed
• 1/2 teaspoon turmeric
• 3 cups vegetable broth
• 1 cup canned diced tomatoes, drained
• 1 cup peas (fresh or frozen)
• Salt and pepper to taste
• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the onion, which has been finely chopped, and sauté for about 3-4 minutes, or until the onion is translucent.

2. Add the minced garlic and cook for an extra minute until you can smell its wonderful fragrance.

3. Incorporate the roasted and sliced red and yellow bell peppers along with the asparagus pieces. Sauté for 2-3 minutes until the asparagus is just a little tender. Bell Peppers, Roasted and Sliced Red and Yellow; Asparagus, Sautéed; Bell Peppers, Roasted and Sliced Red and Yellow; Asparagus, Sautéed.

4. Add the arborio rice, and make certain that it is well coated with the oil and the vegetables. Cook it, for about 2 minutes, until it seems slightly translucent and not at all opaque. This is the first step toward an unctuous risotto.

5. Add the smoked paprika, crushed saffron threads, and turmeric. Mix well with the rice to form a melange of flavors.

6. Add the broth and bring the mixture to a simmer. Add the tomatoes and peas, stirring to evenly distribute.

7. Add salt and pepper to taste, and then spread the ingredients evenly in the pan. From this point, do not stir. If you stir, the rice won’t cook evenly; it also won’t form a crust at the bottom if you keep stirring it. So, avoid the urge!

8. Reduce the heat to medium-low; let the paella simmer gently for 20-25 minutes, or until the liquid is mostly absorbed and the rice is cooked through.

9. When the rice has finished cooking and the optimal crust has formed at the base of the pan, take the pan off the heat. Place a clean kitchen towel over the pan, and let everything rest for 5 minutes.

10. Prior to serving, decorate with newly chopped parsley and place lemon wedges in a circle around the edge of the pan. This is so the diners can squeeze the juice over the paella. Serve warm and enjoy!

Equipment Needed

1. Large paella pan or wide skillet
2. Stove or cooking surface
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Kitchen towel
9. Serving platter or plates

FAQ

• Can I use a different type of rice?Although we suggest arborio rice for its creamy texture, we believe other short-grain rice varieties, such as bomba or calasparra, can achieve a deliciously authentic paella. Both of the latter rices are also available in the U.S. And, to be sure, they are also used in many recipes for aspirational (i.e., not soupy) Spanish-style risottos.
• What can I substitute for saffron?Saffron gives a distinct taste and color; if it is not available, you can add more turmeric for color, though the flavor will be different.
• How do I roast bell peppers?To roast bell peppers, put them under a broiler and let the skin get as charred as possible. Once they are blackened, take them out and let them cool before you try to peel them. They will be much easier to peel if you let them steam a bit before tackling the skins.
• Is there a way to make this dish spicier?You can incorporate a pinch of cayenne pepper or a finely chopped chili pepper to add heat.
• Can this paella be made ahead of time?You can make it a day ahead, but add the peas when reheating so they keep their bright color and texture.
• Can I add other vegetables?Certainly! You can add vegetables such as zucchini, artichokes, or mushrooms to create even more variety.

Substitutions and Variations

For a more authentic paella texture, you can use bomba rice or calasparra rice instead of arborio rice.
A combination of 1/4 teaspoon turmeric and 1/4 teaspoon paprika can give you color similar to saffron threads. And you won’t have to spend a fortune to get it.
You can substitute the vegetable broth with chicken broth if you are not keeping a vegetarian dish.
If red and yellow bell peppers are unavailable, use green bell peppers or poblano peppers for a different flavor.
Instead of using peas, consider using edamame or green beans, both of which provide a similar texture.

Pro Tips

1. Ensure your saffron is steeping in a small amount of warm broth before adding it. This will help release its color and flavor more effectively throughout the dish.

2. Use high-quality extra virgin olive oil for the best flavor. Its fruitiness and richness will enhance the overall taste of the dish.

3. For perfectly roasted bell peppers, roast them yourself over an open flame or under a broiler until the skin is blistered and charred. Then, place them in a covered bowl to steam for 10 minutes, which makes peeling the skin off easier.

4. To achieve the desired crust (socarrat) at the bottom, listen for a gentle crackling sound during the final minutes of cooking. This indicates the rice is starting to form a crust.

5. Allow the paella to rest covered for the full 5 minutes after cooking. This ensures that the flavors meld together well and the texture of the rice is perfect.