SUMMER PAELLA

Summer Paella with asparagus

This delicious Spanish-inspired Summer Paella will transport you to warmer climates right at a time when we’re so longing to get away and travel abroad. Using saffron will make a real difference when you take your first bite and recognise it’s particular aroma, and of course the colour will give the rice that unmissable bright yellow appearance.

Paella, summer paella, vegan paella

Mains

Yield: 3-4 portions

Author: Beatrice Caffrey | The Nourished Bowl

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Summer Paella

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A delicious Summer Paella, perfect for this time of the year when we’re craving bright crunchy vegetables and long to get away to the Spanish sun

Ingredients

• 15-20 saffron threads
• 2 tbsp olive oil for cooking
• 200g cherry or vine tomatoes
• 1 shallot, diced
• 1 bunch green asparagus
• 1 cup frozen peas
• 2 garlic cloves, chopped
• 1 tbsp rosemary, chopped
• 2 cups short grain rice (paella or risotto rice)
• 3 1/2 cups vegetable stock
• 1/4 cup sliced almonds, lightly toasted
• Lemon wedges to serve

Instructions

1. Add the saffron to a small bowl with 1/4 cup of hot water and leave it to soak.
2. If you are using a dried stock powder, prepare it now in a large jug.
3. Heat a splash of olive oil in a large shallow pan. Halve the tomatoes, When the oil is hot, add them to the pan and sizzle them for a few minutes The skins should start to come off and the flesh should soften. Remove them when they still hold some of their shape. Set aside on a large plate.
4. Cut the asparagus into pieces of 2-3cm and add to the pan. Fry for a few minutes, add a splash of water and cover with a lid, Leave them to steam for about two minutes and just before all the water is gone, add the frozen peas. Stir and heat through for a minute. Remove all from the pan and add to the plate with the tomatoes. Cover to keep warm and set aside.
5. Add another splash of oil to the pan, then add onion, garlic and rosemary. Fry for a minute and then add the rice. Stir well and toast it for two minutes before adding all the stock. With a spatula, scrape off all the residue from the asparagus and tomatoes and stir everything well. Let the rice simmer for about 15 minutes. Check on doneness and maybe simmer for another 5 minutes. If necessary, add a splash of water if it gets too dry.
6. When the rice is cooked, remove the pan from the heat. Distribute the vegetables over it, scatter with the toasted almonds and serve in the pan with lemon wedges on the side.

Notes:

* Rice - the rice has to be the short-grain variety, Paella and risotto rice both work. The difference between the two is that with risotto, you would add the stock little by little and stir continuously, whereas for paella, you add all the stock and then simmer it without stirring until the stock has been absorbed. * Asparagus - you can also use french beans (green beans), but you would have to cook them in hot water for a few minutes to ensure they are fully cooked through. * Storage - paella will keep well in the fridge or freezer. Transfer it from the pan to a suitable container. Ensure it is fully cooled down before you put the lid on, otherwise condensation from the heat will make the rice soggy. Reheat appropriately either on the cooker, in the oven or the microwave. If frozen, ensure it is fully defrosted before reheating. It is not recommended to consume paella cold. If the rice gets too ry, just add a splash of water when it is reheating. * Paella Pan - you do not need a specific paella pan foer the preparation (although it is perfect if you do have one), but any other wide shallow heavy bottomed pan will do.

Calories

414.41

Fat (grams)

14.91

Sat. Fat (grams)

1.98

Carbs (grams)

63.36

Fiber (grams)

7.86

Net carbs

55.50

Sugar (grams)

15.79

Protein (grams)

10.59

Sodium (milligrams)

829.37

Cholesterol (grams)

0.00

Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/summer-paella

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator

* Asparagus - you can also use french beans (green beans), but you would have to cook them in hot water for a few minutes to ensure they are fully cooked through. * Storage - paella will keep well in the fridge or freezer. Transfer it from the pan to a suitable container. Ensure it is fully cooled down before you put the lid on, otherwise condensation from the heat will make the rice soggy. Reheat appropriately either on the cooker, in the oven or the microwave. If frozen, ensure it is fully defrosted before reheating. It is not recommended to consume paella cold. If the rice gets too ry, just add a splash of water when it is reheating. * Paella Pan - you do not need a specific paella pan foer the preparation (although it is perfect if you do have one), but any other wide shallow heavy bottomed pan will do.

Calories

414.41

Fat (grams)

14.91

Sat. Fat (grams)

1.98

Carbs (grams)

63.36

Fiber (grams)

7.86

Net carbs

55.50

Sugar (grams)

15.79

Protein (grams)

10.59

Sodium (milligrams)

829.37

Cholesterol (grams)

0.00

Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/summer-paella

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator