Paella Primavera

Name: Paella Primavera
Ingredients: 2 1/2 tsp. olive oil; 1 red bell pepper, chopped (1 cup); 6 green onions, thinly sliced (1 cup); 3 cups low-sodium vegetable broth; 3 cloves garlic, minced (1 Tbs.); 1 tsp. crumbled saffron threads; 1 cup short-grain white rice, such as Valencia; 3 cups broccoli florets; 1 cup fresh or frozen baby peas; 1 cup halved grape or cherry tomatoes; 12 pitted green olives, halved; 12 pitted black olives, halved, optional; 1 lemon, cut into wedges; 1/4 cup chopped fresh parsley

14 ingredients

9 steps

Ingredients

2 1/2 tsp. olive oil
1 red bell pepper, chopped (1 cup)
6 green onions, thinly sliced (1 cup)
3 cups low-sodium vegetable broth
3 cloves garlic, minced (1 Tbs.)
1 tsp. crumbled saffron threads
1 cup short-grain white rice, such as Valencia
3 cups broccoli florets
1 cup fresh or frozen baby peas
1 cup halved grape or cherry tomatoes
12 pitted green olives, halved
12 pitted black olives, halved, optional
1 lemon, cut into wedges
1/4 cup chopped fresh parsley

Directions

1

Heat oil in large nonstick skillet over medium heat.
2

Add bell pepper and green onions; cook 5 minutes.
3

Stir in broth, garlic, and saffron; bring to a boil.
4

Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
5

Sprinkle broccoli, peas, tomatoes, and olives over rice.
6

Cover, and cook paella 8 minutes, or until rice is tender.
7

Remove from heat, and let rest, covered, 5 minutes.
8

Season with salt and pepper, if desired.
9

To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.