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Spring Paella

Spring Paella Recipe

  • ¼ cup extra virgin olive oil
  • ½ green bell pepper, cored, seeded, and cut into 1-inch-square pieces
  • 6 ounces green beans, ends trimmed and cut into 1-inch-long pieces
  • 6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
  • 4 tender garlic shoots, root ends trimmed, outer layers peeled away, and only the last inch used
  • 2 scallions (white and green parts), ends trimmed and roughly chopped
  • 2 garlic cloves, finely chopped
  • 4 ripe medium tomatoes peeled, seeded, and finely chopped or coarsely grated (see Notes)
  • Salt
  • 8 cups Vegetable Stock  or Chicken Stock 
  • 1 teaspoon sweet pimenton
  • 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
  • 3 cups short or medium grain rice
  • ½ pound live or preserved snails, cooked (See Notes) 
  • 1 pound asparagus, bottoms trimmed
  • ½ cup shelled fresh peas
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 579kcal (29%)
Total Fat 11g (17%)
Saturated Fat 2g (8%)
Cholesterol 19mg (6%)
Total Carbohydrate 103g
Dietary Fiber 13g
Sugars 7g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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