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Spring Vegetable Paella

Serves 6.


    Spring Vegetable Paella

    We’ve broken from tradition with this light and healthy version of paella, adding fresh peas, asparagus, and herbs—the harbingers of spring. Fresh and clean, but still with a hint of smoky flavour.


    Wine Pairing: Castellblanc Cava Organic Brut Nature, Catalonia, Spain

    Tip: Bomba rice is a short-grain Spanish white rice. It absorbs far more liquid than long-grain rice but doesn’t become sticky. Alternatively, you can use Arborio or short-grain brown basmati rice for a creamier texture.

    Tip: Many canned products contain BPA (bisphenol A), which is linked to a variety of health risks, including increased risk for breast and prostate cancers, reproductive dysfunction, cardiovascular disease, and many other ailments. Reduce your exposure and look for organic cans labelled “BPA free.”


    Spring Vegetable Paella


    • 2 Tbsp (30 mL) extra-virgin olive or camelina oil
    • 1 medium-sized red onion, diced
    • 2 large garlic cloves, finely minced
    • 1 small fennel bulb, trimmed and diced
    • 14 oz (398 mL) can fire-roasted diced tomatoes, drained
    • 2 cups (500 mL) Spanish bomba rice (see Tip box for alternatives)
    • 1/3 cup (80 mL) organic sweet white wine
    • 5 cups (1.25 L) low-sodium vegetable stock, boiling hot, plus extra, if needed
    • 1 tsp (5 mL) turmeric
    • 1 tsp (5 mL) saffron threads, crushed with mortar and pestle
    • 1/2 tsp (2 mL) smoked paprika
    • 1 small bunch fresh asparagus spears, cut into 1 1/2 in (3.75 cm) pieces
    • 1 cup (250 mL) shelled fresh peas
    • 1/3 cup (80 mL) sun-dried tomatoes, cut into slivers
    • 14 oz (398 mL) can cannellini or navy beans, rinsed and drained
    • 2 tsp (10 ml) fresh lemon juice
    • 1/2 small bunch Italian parsley, coarsely chopped
    • Salt and fresh pepper, to taste


    Per serving:

    • calories406
    • protein15g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates67g
      • sugars8g
      • fibre9g
    • sodium425mg



    In large paella pan or deep-sided large frying pan, heat oil. Add onion, garlic, and fennel and sauteu0301 just until soft and clear. Do not brown.


    Add diced tomatoes and cook over medium heat, stirring often until mixture thickens, about 1 to 2 minutes. Stir in rice until grains are coated.


    Add wine and deglaze pan. Stir in boiling stock and seasonings. Return to a boil. Reduce heat and simmer, uncovered, for 20 minutes, until most of the liquid is absorbed into rice, leaving rice al dente. Gently shake pan over top of burner occasionally to allow even cooking and to prevent rice from sticking. If rice is cooking dry and still not tender to the bite, add a little more boiling stock.


    Gently fold in asparagus, peas, and sun-dried tomatoes. Scatter beans overtop. Turn heat to very low, cover tightly, and let rest for 10 minutes to slightly warm vegetable toppings and for rice to create a bit of a crust on the bottom.


    Drizzle with lemon juice and sprinkle with chopped parsley. Add salt and fresh pepper to taste.


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    This recipe is part of the Eat Organic collection.



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