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Summer Vegetable Paella Fill 1 Created with Sketch.

with Saffron & Pickled Pepper Aioli

Customer Favorite
  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re celebrating the flavors of Spain with tonight’s seasonal paella (a hearty rice dish that originated in the Spanish province of Valencia). Our paella features sweet peppers, squash, and green beans—stirred in just before serving to preserve their crisp texture. The rice gets its incredible depth of flavor from a distinctive blend of traditional spices ,including aromatic saffron and two kinds of paprika, while a creamy aioli makes for a rich accompaniment.

fresh
ingredients
Summer Vegetable Paella with Saffron & Pickled Pepper Aioli
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Medium dice the squash. Cut off and discard the pepper stems. Halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Cut off and discard the stem ends of the green beans; halve crosswise. 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.

Start the vegetables:
2 Start the vegetables:

In a medium, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the squash and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat.

Blanch & shock the green beans:
3 Blanch & shock the green beans:

While the vegetables cook, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer the blanched green beans to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Finish the vegetables:
4 Finish the vegetables:

Add the tomato paste, spice blend, and half the garlic paste to the pan of cooked vegetables. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Cook the rice & finish the paella:
5 Cook the rice & finish the paella:

Add the rice to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 2 ¼ cups of water; bring to a boil. Once boiling, reduce the heat to medium. Cook, without stirring, 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 shocked green beans and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

Make the aioli & plate your dish:
6 Make the aioli & plate your dish:

While the rice cooks, finely chop the piquante peppers. Roughly chop the parsley leaves and stems. Roughly chop the almonds. In a bowl, combine the mayonnaise, piquante peppers, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper to taste. Divide the finished paella between 2 dishes. Garnish with the parsley and almonds. Serve with the aioli on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Medium dice the squash. Cut off and discard the pepper stems. Halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Cut off and discard the stem ends of the green beans; halve crosswise. 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.

2 Start the vegetables:

In a medium, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the squash and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat.

Start the vegetables:
3 Blanch & shock the green beans:

While the vegetables cook, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer the blanched green beans to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels.

4 Finish the vegetables:

Add the tomato paste, spice blend, and half the garlic paste to the pan of cooked vegetables. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the vegetables:
Cook the rice & finish the paella:
5 Cook the rice & finish the paella:

Add the rice to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 2 ¼ cups of water; bring to a boil. Once boiling, reduce the heat to medium. Cook, without stirring, 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 shocked green beans and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

6 Make the aioli & plate your dish:

While the rice cooks, finely chop the piquante peppers. Roughly chop the parsley leaves and stems. Roughly chop the almonds. In a bowl, combine the mayonnaise, piquante peppers, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper to taste. Divide the finished paella between 2 dishes. Garnish with the parsley and almonds. Serve with the aioli on the side. Enjoy!

Make the aioli & plate your dish: