Spring Paella

Name: Spring Paella (Paella Primavera)
Cuisine: Spanish
Ingredients: 3 tablespoons olive oil; 2 leeks, cleaned, trimmed, and sliced into ½-inch wide rings; Kosher salt; 1 pound asparagus spears, trimmed and cut into thirds; 2 tablespoons minced fresh thyme leaves; 2 cups Bomba rice; 6 cups vegetable stock; 1 cup drained and quartered marinated artichoke hearts; ½ cup peas; ¼ cup basil pesto; ¼ cup snipped fresh chives

Paella Primavera

Preparation info

Yield:
6
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

A vegetarian version of paella Valenciana. This dish celebrates spring with the abundance of fresh green vegetables and herbs. Feel free to substitute other seasonal vegetables to create this dish year-round.

Ingredients

3 tablespoons olive oil
2 leeks, cleaned, trimmed, and sliced into ½-inch wide rings
Kosher salt

Europe
Spain
Main course
Vegan
Gluten-free
Spring

Method

In an 18-inch-wide paella, warm the oil over medium heat and add the leeks. Season with salt and cook until soft and translucent, about 5 minutes. Add the asparagus and thyme and cook for another 5 minutes. Add the rice and stir well, cooking for 15 to 20 minutes. Add the broth 1 cup at a time, allowing the liquid to be fully absorbed by the rice before each addition. When the rice is al dente,