Spring Vegetable Skillet Paella Recipe

Prep Time:
5 Minutes
Cook Time:
25 Minutes
4 - 6

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.

Recipe By: Gina Fontana of Healthy Little Vittles

Featured Products: Premier™ Hard-Anodized Nonstick 11-Piece Set


  • 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


  1. Wash and chop all of the vegetables.
  2. In a small bowl, mix together the garlic, paprika, parsley, salt and pepper. Set aside.
  3. Heat your Calphalon Premier™ Hard-Anodized Nonstick Skillet over medium-high heat. Add 2 tablespoons of oil and add all of the vegetables. Saute the vegetables for about 5 minutes.
  4. Add the rice to the same pan and saute another 5 minutes.
  5. 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.
Gina Fontana
Main Dishes
Latin and Spanish