Spring Vegetable Paella with Saffron Infusion

Discover a delightful spring vegetable paella infused with saffron, bringing vibrant colors and flavors to your table.

Ingredients

• 1 1/2 cups short-grain rice
• 3 1/2 cups vegetable broth
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup green peas
• 1 lemon, sliced into wedges
• 1/4 cup fresh parsley, chopped
• salt and pepper to taste

Instructions

1. Warm the vegetable broth in a saucepan and add the saffron threads to steep.
2. Heat olive oil in a 9-inch skillet over medium heat. Add the onion and garlic, stirring until softened.
3. Add the red bell pepper, asparagus, and green peas, cooking for another 5 minutes.
4. Stir in the short-grain rice, ensuring it is evenly coated with oil.
5. Pour the saffron-infused broth into the skillet and bring it to a simmer.
6. Reduce heat to low, cover, and cook for 20 minutes or until rice is tender and broth is absorbed.
7. Remove from heat and let paella stand, covered, for 5 minutes.
8. Fluff the paella with a fork and garnish with fresh parsley.
9. Serve with lemon wedges on the side for added flavor.

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