Paella Primavera

I made this the other night after coming across it in the latest Vegetarian Times. I love one skillet meals!

Paella Primavera
Adapted from Vegetarian Times


1 tablespoon olive oil
1 cup broccoli florets, fresh
1/2 cup yellow squash, coarsely chopped
1/2 cup of zucchini, coarsely chopped
1/2 green pepper, chopped
1 cup of grape or cherry tomatoes, halved
1/2 cup onion, chopped
3 cups low-sodium vegetable broth
3 cloves garlic, minced
1 teaspoon of saffron, crushed
1 cup brown whole grain rice
1/2 cup frozen peas
12 pitted green olives, halved
12 pitted black olives, halved
1/4 C fresh parsley, chopped
lemon wedges

  1. Heat the olive oil in a large skillet over medium heat. Add the broccoli, pepper, squash, zucchini, onion. Saute for about 5 minutes.
  2. Stir in the broth, saffron, peas and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for about 35 minutes.
  3. Add the olives and season with salt and pepper. Cover and cook another 10 minutes or until liquid is absorbed and rice in cooked.
  4. Stir in the green onions.
  5. Serve topped with fresh parsley and lemon wedges.

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