Spring Vegetable Paella

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy! MORE+ LESS-

By Betty Crocker Kitchens

December 25, 2014

pound asparagus, cut into 2-inch pieces

cups broccoli flowerets

teaspoons olive or vegetable oil

medium red bell pepper, chopped (1 cup)

small zucchini, chopped (1 1/4 cups)

medium onion, chopped (1/2 cup)

cups cooked brown or regular long-grain rice

3/4

teaspoon salt

1/2

teaspoon saffron threads or 1/4 teaspoon ground turmeric

large tomatoes, seeded and chopped (2 cups)

cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed

package (10 ounces) frozen green peas, thawed

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1

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
2

Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
3

Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Traditional paella is a Spanish dish loaded with seafood, vegetables, rice and saffron seasoning. In some regions, it's cooked outside in a large flat pan, also called a paella.
Save time cutting broccoli! Look for the packages of broccoli flowerets available in the produce section of your grocery store.
A traditional paella flavoring (and expensive spice), saffron is the hand-picked stigma from a tiny purple crocus flower. It takes more than 14,000 of these little threads to produce one ounce of saffron!
Turmeric does the trick as a saffron substitute because it's moderately priced and generally available in most supermarkets. Both spices are pungent, aromatic and used to add flavor and color to foods.