Snap Pea Paella


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

Paella, a rice dish often made with seafood, is perhaps one of the most well-known Spanish dishes. It is typically served family style, in a special pan that it is cooked in. While in Barcelona, we tried a few vegetarian versions. In the Barceloneta neighborhood by the beach, we ordered a carrot and red pepper paella. But I think my favorite was one made at a little stall in the back of the bustling Boqueria market off Las Ramblas that had a medley of peas. The rice in paella is traditionally turned a golden yellow using saffron, but I opted for a more readily available and affordable spice, turmeric.


  • 3 c (720 ml) vegetable broth
  • 1½ c (285 g) Arborio rice
  • 2 t turmeric
  • ½ t garlic powder
  • salt & pepper


In a pot bring the broth to a boil, then add the rice & simmer, covered, for about 20 min, until the broth has been absorbed & the rice is cooked. Taste the rice & if it’s too al dente, simmer a couple more min with an extra splash of broth.

When the rice is done, stir in:

In a separate pan, sauté 2 c (120 g) SNAP PEAS (ends trimmed) & 3 chopped scallions with 1 T olive oil for 1 min, or until the peas are bright green. Turn the heat off & add the cooked rice plus another 1 T olive oil. Stir.

Spread the rice mixture out on a platter & sprinkle with fresh chopped flat-leaf Parsley. Season with salt & pepper.