Spring Vegetable Skillet Paella
A delicious plant-based weeknight meal made right in your skillet loaded with springtime vegetables. Enjoy this gluten-free Spring Vegetable Skillet Paella any day of the week made in just 30-minutes.
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
We have done it my friends, we made it through a long winter to glorious spring- the season of new beginnings, warmer weather, and fresh new recipes! Today I am so excited to share this Spring Vegetable Skillet Paella with you! There are so many tasty things happening here and it’s made in one skillet and in just 30 minutes! Now that’s something we can most certainly get excited about!
The recipe starts with my new favorite Calphalon Premier™ Hard-Anodized Nonstick Saute Pan. In this particular paella recipe I decided to sauté fennel, onion, radish, zucchini, asparagus, mushrooms, carrots, peas, tomatoes, and chickpeas for the most veggie-packed meal! Then you toss in medium-grain rice, vegetable broth, dry white wine and a garlicky, salted paprika parsley spice mixture. Uh, ya… yum-o! And the pan comes with a lid to allow you to cook the rice right in the pan with the sautéed veggies. Less pans = happy me! Haha. One-pot meals are totally going to be my 2021 trend.
The Calphalon Premier™ Hard-Anodized Nonstick 5-Quart Saute Pan is designed to save you time in the kitchen and deliver cooking versatility. The durable nonstick interior lets you prepare and serve your favorite meals with ease and makes cleanup quick and easy, always a hero in my kitchen! I also love the stay-cool stainless steel long handle that provides heat resistance when cooking on the stovetop.
The effortless food release in Calphalon’s new Premier™ Cookware makes cooking and serving even the most delicate food (like rice) with ease without it all sticking to the bottom of the pan and without loading up on the oil.
Another thing I love about this new Premier line of cookware from Calphalon is that they are oven safe up to 450 degrees- so you can also bake in them, or when you’re on your A game and you finish the paella early, you can keep it warm in the oven without cooking it more via stovetop.
I would bet that you don’t even miss the meat for this meal because there’s so many other amazing foods tossed into this paella, so it’s perfect for meatless Mondays or to serve to vegetarian/vegan guests when they come over. It also happens to be naturally gluten-free- so basically it’s the perfect meal! 😉
This Spring Vegetable Skillet Paella will easily serve 4-6 people, but if you’re just cooking for two, leftovers is where it’s at! Shoot, you can even keep it stored in the fridge in your covered Calphalon pan and quickly reheat it the next day for a cook-once-eat-twice type meal #winning.
I hope you enjoy this nourishing meal as much as my family and I did! Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make this delicious Spanish-inspired vegetable paella! And let me know how much you’re loving your new Calphalon Premier™ Hard-Anodized Nonstick Cookware!
Spring Vegetable Skillet Paella
A delicious plant-based weeknight meal made right in your skillet loaded with springtime vegetables. Enjoy this gluten-free Spring Vegetable Skillet Paella any day of the week made in just 30-minutes.
Ingredients
- 2 tablespoons oil
- 1 cup fennel, chopped
- 1/2 onion, diced
- 3 medium radishes, chopped
- 1 small zucchini, chopped
- 1/2 cup asparagus, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup carrots, chopped
- 1/4 cup peas
- 1 cup cherry tomatoes, sliced in half
- 1/3 cup canned chickpeas (garbanzo beans)
- 1 tablespoon minced garlic
- 1 tablespoons paprika
- 1/4 cup fresh parsley, minced
- 1 teaspoon salt
- pinch pepper
- 1 and 1/4 cup Paella rice (or other medium grain rice)
- 1.5 cups vegetable broth
- 1/2 cup dry white wine
Instructions
- Wash and chop all of the vegetables.
- In a small bowl, mix together the garlic, paprika, parsley, salt and pepper. Set aside.
- Heat your Calphalon Premier™ Hard-Anodized Nonstick Cookware over medium-high heat. Add 2 tablespoons of oil and add all of the vegetables. Saute the vegetables for about 5 minutes.
- Add the rice to the same pan and saute another 5 minutes.
- Add the spice mixture, vegetable broth and wine to the pan and stir to combine. Turn the heat to low, cover and simmer for 20 minutes.
Notes
**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware
