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Grilled Vegetable Paella

Healthy Vegetable Paella featuring green peas, tomatoes, peppers, asparagus, shallots, and Calabrian chilies.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 3
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 pinch saffron threads
  • 2 2/3 cup vegetable broth
  • 1 tbsp olive oil, white wine, or additional broth
  • 3/4 cup Bomba rice
  • 6 cloves garlic minced
  • 2 shallots minced
  • 6 baby sweet bell peppers diced (or 1 large pepper)
  • 1-2 tsp crushed Calabrian chili peppers These are very spicy. Start with a small amount and increase according to taste.
  • 1 15 oz. can of cherry tomatoes
  • 1 tsp hot smoked paprika
  • 2 bay leaves
  • pinch salt more to taste if desired
  • 2/3 cup petite peas use either fresh or if using frozen thaw first
  • 12 spears asparagus chopped

Equipment

  • Paella Pan

Method
 

  1. In a small saucepan combine the saffron threads and 2 and 2/3 cup of vegetable stock. Heat gently on the stove over low heat and keep warm.
  2. Place 1 tbsp of oil, white wine, or additional broth in a paella pan.
  3. Add the garlic, shallots, baby peppers, and calabrian chilies to the paella pan.
  4. Cook on the grill or your stovetop for 3 minutes.
  5. Add the tomatoes, bay leaves, salt, and paprika. Cook additional 3 three minutes.
  6. Add the rice and broth. Stir once or shake pan to evenly distribute. After this do not stir the paella.
  7. Cook 25 minutes.
  8. I like to rotate the pan clockwise every 5-8 minutes to ensure even heat distribution.
  9. Add the asparagus and peas and cook additional 3-5 minutes.
  10. Test the socarrat on the bottom of the paella pan with a small spoon. It should be crispy but not scorched.
  11. Once your paella is cooked, remove from grill and cover in foil. Allow to rest on the counter for 7-10 minutes and then serve.