Summer Vegetable Paella

with Saffron & Pickled Pepper Aioli

55 MIN

2 Servings

From the Test Kitchen

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 vegetarian paella features peppers, squash, and green beans—blanched and shocked, then stirred in just before serving to preserve their crisp texture. The rice gets its incredible flavor (and color) from a blend of traditional spices, including aromatic saffron and two kinds of paprika. A bright, creamy aioli is perfect for drizzling.

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Nutrition

PER SERVING
Calories

670 Cals (est.)

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fresh

ingredients

1 cup Carnaroli Rice
4 oz Sweet Peppers
6 oz Green Beans
2 cloves Garlic
1 Lemon
1 Summer Squash
1 Yellow Onion
2 Tbsps Mayonnaise
2 Tbsps Roasted Almonds
2 Tbsps Tomato Paste
1 oz Golden Sweet Piquante Peppers
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

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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 sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice 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.

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 and cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened.Drain thoroughly and immediately transfer to the bowl of ice water. Let stand until the green beans are 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 fragrant and the tomato paste is dark red.

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, roughly chop the almonds.Finely chop the piquante peppers. Transfer to a bowl. Add the mayonnaise, 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 almonds. Serve with the aioli on the side. Enjoy!