Summer Vegetable Paella

with Piquillo Pepper Aioli

60 MIN

4 Servings

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From the Test Kitchen

Paellas are popular spiced rice dishes that originated in the Spanish province of Valencia. Tonight’s vegetarian take features a bounty of bright produce, including sweet peppers, tender squash, and crisp green beans. For authentic Spanish flavor, we’re using a blend of traditional spices, including two kinds of paprika and saffron—the key to paella’s complex flavor and distinctive color. A creamy aioli brightened up with tangy piquillo peppers is perfect for drizzling over the dish.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 cups Carnaroli Rice
6 oz Sweet Peppers
3 cloves Garlic
1 Lemon
1 Red Bell Pepper
1 Summer Squash
1 Yellow Onion
6 oz Green Beans
1 bunch Parsley
2 oz Roasted Piquillo Peppers
2 Tbsps Roasted Almonds
2 Tbsps Tomato Paste
⅓ cup Mayonnaise
2 tsps Iberian-Style Spice Blend (Black Pepper, Spanish Paprika, Smoked Paprika, Rosemary, Dried Oregano, Dried Thyme, & Saffron)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and small dice the onion. Medium dice the squash. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise, then remove and discard the ribs and seeds. Halve the peppers lengthwise again. Cut out and discard the stem, ribs, and seeds of the bell pepper; medium dice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Finely chop the piquillo peppers. Roughly chop the parsley leaves and stems. Roughly chop the almonds.

2 Cook the green beans:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to a plate. Set aside in a warm place. Wipe out the pan.

3 Start the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, squash, sweet peppers, bell pepper, and ¾ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

4 Finish the vegetables:

Add the tomato paste and spice blend to the pan. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the juice of 2 lemon wedges. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

5 Cook the rice & finish the paella:

Add the rice to the pan; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 4 cups of water; bring to a boil. Once boiling, reduce the heat to medium. Cook, uncovered, stirring occasionally, 18 to 20 minutes, or until the water has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Stir in the cooked green beans and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

6 Make the aioli & serve your dish:

While the rice cooks, in a bowl, combine the mayonnaise, piquillo peppers, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper to taste. Garnish the finished paella with the parsley and almonds. Serve with the aioli on the side. Enjoy!