27+ Delicious Spring Paella Recipes to Brighten Up Your Dinner Table

Spring is a season filled with renewal, fresh produce, and a vibrant burst of color, making it the perfect time to enjoy dishes that are both light and full of flavor.

Paella, a traditional Spanish dish known for its rich, aromatic rice and variety of ingredients, is an excellent way to celebrate the season.

With the abundance of spring vegetables, seafood, and fresh herbs available, there are endless possibilities to create a paella that highlights the best of what spring has to offer.

In this blog post, we’ve compiled a list of over 27 spring paella recipes that are perfect for enjoying the season’s bounty.

Whether you’re in the mood for a seafood paella filled with shrimp, mussels, and clams, a vegetable-packed version with artichokes and peas, or a unique twist using seasonal ingredients like asparagus and fava beans, these recipes will inspire you to create a delicious and vibrant paella.

Each recipe is designed to showcase the fresh, bright flavors that make spring cooking so exciting and enjoyable. So, grab your paella pan and let’s get cooking!

27+ Delicious Spring Paella Recipes to Brighten Up Your Dinner Table

Spring paellas offer a wonderful way to incorporate fresh, seasonal ingredients into your meals.

The versatility of this Spanish dish means you can experiment with various proteins, vegetables, and flavor profiles, giving you endless opportunities to create new and exciting variations.

Whether you’re preparing a paella for a casual family dinner or a special spring gathering, these 27+ recipes provide something for every taste.

So, embrace the season’s bounty and enjoy the bright, bold flavors of spring with these paella recipes that are sure to impress and satisfy.

Spring Vegetable Paella

This vibrant Spring Vegetable Paella showcases the season’s freshest produce, combining tender artichokes, sweet peas, and bell peppers with earthy saffron-infused rice. This vegetarian paella is a celebration of spring, offering a colorful, fragrant, and wholesome dish that will brighten up any meal.

Ingredients:

• 1 cup short-grain rice (such as Arborio or Bomba)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup fresh peas (or frozen)
• 1 cup artichoke hearts, chopped
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the bell peppers, peas, and artichoke hearts to the pan, and cook for another 5 minutes, stirring occasionally.
3. Stir in the rice, smoked paprika, and saffron threads, letting the rice toast slightly for about 2 minutes.
4. Pour in the white wine and allow it to cook off for 2 minutes.
5. Add the vegetable broth, season with salt and pepper, and stir everything together. Bring to a simmer.
6. Lower the heat and cover the pan, letting the rice cook for 15-20 minutes, until tender and the liquid has been absorbed.
7. Remove from heat and let it sit for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

This Spring Vegetable Paella is a perfect way to embrace the season’s best vegetables. The saffron and smoked paprika provide a warm depth of flavor, while the bright veggies bring a refreshing contrast. Paella is traditionally served as a shared meal, and this vibrant version will surely be the centerpiece of any spring gathering. The simplicity of the ingredients and the cooking method ensures that every bite is full of fresh, earthy goodness.

Spring Seafood Paella with Shrimp and Asparagus

This Spring Seafood Paella brings together succulent shrimp, tender asparagus, and zesty lemon, creating a light yet satisfying dish that captures the essence of the season. The seafood is perfectly cooked, paired with fluffy rice infused with saffron and spices that deliver an authentic and delightful flavor.

Ingredients:

• 1 cup short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1/2 cup white wine
• 2 cups seafood stock (or chicken broth)
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• 1 lb shrimp, peeled and deveined
• 1 cup asparagus, cut into 2-inch pieces
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
2. Stir in the bell pepper and cook for another 2 minutes.
3. Add the rice, saffron, and smoked paprika to the pan, stirring to coat the rice in the oil and spices for 2 minutes.
4. Pour in the white wine and let it simmer for 2 minutes until reduced.
5. Add the seafood stock, salt, and pepper. Stir everything together and bring to a simmer.
6. Lower the heat, cover, and cook for about 15 minutes, until the rice is almost tender.
7. Nestle the shrimp and asparagus into the rice. Cover and cook for another 5-7 minutes, until the shrimp are cooked through and the asparagus is tender.
8. Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

This Spring Seafood Paella is a light and flavorful dish that’s perfect for warmer weather. The combination of shrimp, asparagus, and the fragrant saffron rice makes for a beautiful, vibrant meal. It’s an excellent choice for a dinner party or a special occasion, and the citrusy lemon wedges complement the seafood, enhancing the overall freshness of the dish. With a balance of tender seafood and crisp veggies, this paella highlights the best of spring’s bounty.

Spring Chicken and Chive Paella

This Spring Chicken and Chive Paella is a hearty yet fresh take on the classic Spanish dish. The chicken thighs are browned to perfection and paired with seasonal vegetables like peas, carrots, and chives. The saffron-infused rice adds a rich and aromatic touch, while the chives bring a burst of springtime flavor.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 4 bone-in, skinless chicken thighs
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 cup peas (fresh or frozen)
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1/2 tsp saffron threads
• 1/2 tsp paprika
• 1/4 cup fresh chives, chopped (plus more for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper, and brown them in the pan for 5-6 minutes per side. Remove the chicken and set aside.
2. In the same pan, add the onion, garlic, and carrot. Cook for 5 minutes, until softened.
3. Stir in the rice, paprika, and saffron. Cook for 2 minutes to toast the rice slightly.
4. Pour in the white wine and let it reduce for 2 minutes.
5. Add the chicken broth and bring to a simmer. Nestle the chicken thighs back into the pan, skin-side up.
6. Cover and cook for 15-20 minutes, until the rice is tender and the chicken is cooked through.
7. Stir in the peas and cook for an additional 5 minutes.
8. Remove from heat and let it sit for 5 minutes before serving. Garnish with fresh chives and lemon wedges.

This Spring Chicken and Chive Paella combines the heartiness of chicken with the delicate freshness of peas and chives, creating a comforting yet seasonal dish. The saffron rice offers a luxurious base, while the chives add a crisp, onion-like flavor that’s perfect for spring. Paella is a fantastic one-pan meal, and this version is easy to prepare, making it a great option for busy weeknights or a festive weekend dinner. With the addition of tender chicken and seasonal vegetables, this paella brings a delightful and fresh twist to the classic recipe.

Spring Lamb and Pea Paella

This Spring Lamb and Pea Paella is a perfect fusion of tender lamb, spring peas, and fragrant saffron rice. The lamb is slow-cooked to perfection, infusing the paella with rich flavors, while the peas add a pop of color and freshness. This dish is a great way to bring the warmth and freshness of spring to your dining table.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb lamb shoulder or leg, cut into chunks
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup fresh peas (or frozen)
• 1 red bell pepper, chopped
• 1/2 cup white wine
• 3 cups chicken or lamb broth
• 1/2 tsp saffron threads
• 1 tsp ground cumin
• 1/2 tsp paprika
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the lamb chunks with salt and pepper and brown them on all sides for 5-7 minutes. Remove and set aside.
2. In the same pan, add the onion and garlic, sautéing for 4-5 minutes until softened.
3. Stir in the red bell pepper, cumin, paprika, and saffron. Cook for another 2 minutes.
4. Add the rice to the pan, stirring to coat the grains in the oil and spices.
5. Pour in the white wine and allow it to cook off for 2 minutes.
6. Add the broth and bring the mixture to a simmer. Nestle the lamb back into the pan, cover, and cook for about 20 minutes, until the rice is tender.
7. Stir in the peas and cook for an additional 5 minutes, until they’re tender and the lamb is fully cooked.
8. Let the paella rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

This Spring Lamb and Pea Paella is a comforting and flavorful dish that celebrates the richness of lamb and the freshness of spring vegetables. The tender lamb, saffron rice, and bright peas make for a perfect harmony of flavors, with each bite full of depth and freshness. This dish makes for an elegant centerpiece at a spring gathering and will certainly impress your guests with its complex, yet simple, ingredients.

Spring Asparagus and Lemon Paella

A light and aromatic twist on the traditional paella, this Spring Asparagus and Lemon Paella is the perfect way to enjoy the season’s bright flavors. The combination of tender asparagus, lemon zest, and saffron-infused rice makes for a refreshing and satisfying dish, while still maintaining the traditional essence of Spanish paella.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, cut into 2-inch pieces
• Zest and juice of 1 lemon
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the asparagus pieces and cook for another 3-4 minutes, allowing them to soften but remain crisp.
3. Add the rice to the pan, stirring to coat with the oil and vegetables.
4. Pour in the white wine and let it simmer for 2 minutes.
5. Add the vegetable broth, saffron, smoked paprika, salt, and pepper. Bring to a simmer, then cover and cook for 15 minutes.
6. Stir in the lemon zest and juice, then cover and cook for an additional 5 minutes until the rice is fully tender.
7. Remove from heat and let the paella rest for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

This Spring Asparagus and Lemon Paella is a vibrant, light dish that is perfect for warmer weather. The citrusy lemon adds a refreshing note, while the asparagus brings a crispness that pairs beautifully with the saffron-infused rice. It’s a simple yet elegant meal that is perfect for springtime gatherings or a light weeknight dinner. The fresh flavors of lemon and asparagus will remind you of the beauty and abundance of the season.

Spring Artichoke and Chorizo Paella

This Spring Artichoke and Chorizo Paella is a flavorful, savory dish that combines the boldness of chorizo with the earthy richness of artichokes, creating a hearty yet fresh paella. The combination of spices, smoky chorizo, and tender artichokes makes this a standout spring dish that will fill your kitchen with delightful aromas.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1/2 lb chorizo sausage, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup artichoke hearts, chopped
• 1 red bell pepper, chopped
• 1/2 cup white wine
• 3 cups chicken broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the chorizo slices and cook until browned, about 5-6 minutes. Remove and set aside.
2. In the same pan, add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the bell pepper and cook for another 2 minutes.
4. Add the artichokes, rice, saffron, smoked paprika, salt, and pepper, and stir to coat the rice in the oil and spices.
5. Pour in the white wine and let it cook off for 2 minutes.
6. Add the chicken broth and bring to a simmer. Nestle the cooked chorizo back into the pan, cover, and let cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

This Spring Artichoke and Chorizo Paella combines the richness of chorizo with the delicate flavor of artichokes, creating a paella that is both hearty and light at the same time. The smoky spices, paired with the saffron rice, offer a robust flavor profile, while the artichokes bring a refreshing contrast. This dish is perfect for springtime celebrations or as a comforting meal for family and friends, offering a bold twist on a traditional recipe.

Spring Shrimp and Spinach Paella

A light and vibrant spring paella, this Shrimp and Spinach Paella is a delightful combination of tender shrimp, fresh spinach, and aromatic saffron rice. The sweet shrimp pairs beautifully with the earthy spinach, making this dish both healthy and flavorful. It’s a quick and easy paella recipe, perfect for a weeknight dinner or a special spring gathering.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, washed and chopped
• 1/2 cup white wine
• 3 cups seafood or vegetable broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and set aside.
2. In the same pan, add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Stir in the rice, saffron, smoked paprika, salt, and pepper. Cook for 1-2 minutes, allowing the rice to lightly toast in the spices.
4. Pour in the white wine, stirring to combine. Let it cook for 2 minutes until the alcohol evaporates.
5. Add the broth, bringing it to a simmer. Cover the pan and cook for 15 minutes until the rice is almost fully cooked.
6. Stir in the chopped spinach, allowing it to wilt into the rice. Add the shrimp back into the pan and cook for an additional 5 minutes, until the shrimp are fully cooked and the rice is tender.
7. Remove from heat and let rest for 5 minutes before serving.
8. Garnish with fresh parsley and serve with lemon wedges.

This Spring Shrimp and Spinach Paella is an easy, yet elegant dish that brings the best of spring’s fresh produce to the table. The shrimp add a sweet and tender texture, while the spinach contributes a mild earthy flavor. The saffron rice pulls everything together with its golden hue and aromatic fragrance. Perfect for a light dinner, this paella is full of spring’s vibrant flavors, making it an ideal choice for any occasion.

Spring Vegetable Paella with Artichokes and Peas

This Spring Vegetable Paella with Artichokes and Peas is a hearty vegetarian option that bursts with the freshness of spring vegetables. Artichokes and peas are the stars of this dish, complemented by saffron rice and a variety of aromatic spices. It’s a colorful, satisfying, and healthy meal that’s perfect for celebrating the season.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup artichoke hearts, chopped
• 1 cup fresh peas (or frozen)
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1/2 tsp saffron threads
• 1/2 tsp paprika
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the artichokes, peas, bell pepper, and zucchini, cooking for another 4-5 minutes until the vegetables begin to soften.
3. Add the rice, saffron, paprika, salt, and pepper. Stir to coat the rice in the spices and vegetables.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cover the pan and cook for 15-20 minutes until the rice is tender and the liquid has absorbed.
5. Remove from heat and let the paella rest for 5 minutes.
6. Garnish with fresh parsley and serve with lemon wedges.

This Spring Vegetable Paella with Artichokes and Peas is a vibrant and healthy dish that captures the essence of spring. The artichokes provide a delicate, earthy flavor while the peas add a burst of sweetness, making each bite light yet full of flavor. The saffron rice brings everything together, creating a colorful and satisfying meal. This dish is perfect for vegetarians and anyone looking for a refreshing yet filling springtime meal.

Spring Chicken and Asparagus Paella

The Spring Chicken and Asparagus Paella combines the richness of chicken with the freshness of spring asparagus, making it a wholesome and satisfying dish. Paella rice is infused with saffron and aromatic spices, absorbing the chicken and vegetable flavors. This paella is perfect for spring evenings and offers a hearty yet fresh meal for family or friends.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into chunks
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, cut into 2-inch pieces
• 1/2 cup white wine
• 3 cups chicken broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the chicken chunks with salt and pepper and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pan, add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the asparagus and cook for another 4-5 minutes until they begin to soften.
4. Add the rice, saffron, paprika, salt, and pepper. Stir to coat the rice in the oil and spices.
5. Pour in the white wine and allow it to cook off for 2 minutes.
6. Add the chicken broth and bring to a simmer. Nestle the cooked chicken back into the pan, cover, and cook for 15-20 minutes until the rice is tender and the chicken is fully cooked.
7. Remove from heat and let it rest for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

The Spring Chicken and Asparagus Paella is a comforting, flavorful dish that brings the best of the season to your table. The tender chicken, crisp asparagus, and fragrant saffron rice create a perfect balance of heartiness and freshness. This dish is perfect for a family meal or spring dinner party, offering a delicious and filling option that everyone will enjoy.

Spring Salmon Paella with Peas and Fennel

This Spring Salmon Paella with Peas and Fennel is a light and flavorful dish that beautifully combines the richness of salmon with the aromatic crunch of fennel and sweet peas. The delicate saffron rice soaks up the flavors of the fish and vegetables, creating a meal that’s both satisfying and refreshing, perfect for any spring occasion.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb salmon fillets, skinless and cut into chunks
• Salt and pepper to taste
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 1 cup fresh peas (or frozen)
• 1/2 cup dry white wine
• 3 cups fish or vegetable broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the salmon chunks with salt and pepper and cook for 3-4 minutes, until browned on the outside but still slightly rare in the middle. Remove and set aside.
2. In the same pan, add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the fennel and cook for another 5 minutes, until it begins to soften.
4. Stir in the rice, saffron, paprika, salt, and pepper, allowing the rice to toast slightly for 1-2 minutes.
5. Pour in the white wine, stirring to combine, and let it cook off for 2 minutes.
6. Add the broth, bringing to a simmer. Cover and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
7. Stir in the peas and salmon chunks, cooking for an additional 5 minutes until the salmon is fully cooked through.
8. Remove from heat and let rest for 5 minutes.
9. Garnish with fresh parsley and serve with lemon wedges.

The Spring Salmon Paella with Peas and Fennel is a bright, nutrient-packed meal that celebrates the best of spring produce. The flaky salmon adds richness while the fennel lends a subtle aniseed flavor that complements the peas and saffron rice. This paella is light yet satisfying, offering a sophisticated yet easy-to-make dish perfect for a fresh, spring dinner.

Spring Lemon and Herb Paella with Asparagus and Peas

This Spring Lemon and Herb Paella with Asparagus and Peas is a zesty and refreshing take on the traditional Spanish dish. The combination of bright lemon, fragrant herbs, and tender vegetables makes it the perfect springtime meal. Whether you serve it as a vegetarian main or as a side dish, this paella is packed with flavor and color.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup fresh peas (or frozen)
• 1 lemon, zest and juice
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the asparagus and cook for 5 minutes, until slightly tender.
3. Add the rice, lemon zest, thyme, oregano, salt, and pepper. Stir to coat the rice in the spices.
4. Pour in the vegetable broth, bring to a simmer, and cover the pan. Let it cook for 15 minutes, until the rice is almost fully cooked.
5. Stir in the peas and lemon juice, cooking for another 3-5 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from heat and let rest for 5 minutes.
7. Garnish with fresh parsley and serve with lemon wedges.

The Spring Lemon and Herb Paella with Asparagus and Peas is the epitome of a light, fresh, and fragrant spring dish. The zing of lemon paired with earthy herbs brings the vegetables to life, while the rice provides a comforting base. This vibrant paella is the perfect choice for anyone seeking a quick yet delicious way to celebrate the flavors of the season.

Spring Chicken and Vegetable Paella with Lemon-Garlic Sauce

This Spring Chicken and Vegetable Paella with Lemon-Garlic Sauce is a colorful, hearty dish that combines tender chicken, fresh spring vegetables, and a tangy lemon-garlic sauce. The dish is packed with bold flavors, and the rice soaks up the savory sauce, making every bite satisfying. Perfect for a family dinner or a spring get-together.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb chicken breast, boneless and skinless, cut into cubes
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup carrots, sliced
• 1 cup peas (fresh or frozen)
• 1 red bell pepper, chopped
• 1/2 cup white wine
• 3 cups chicken broth
• 1/2 tsp saffron threads
• 1/2 tsp paprika
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the chicken cubes with salt and pepper, and cook for 6-7 minutes until browned on all sides. Remove the chicken and set aside.
2. In the same pan, add the onion and garlic, sautéing for 3 minutes until softened.
3. Add the carrots, peas, and bell pepper, cooking for an additional 5 minutes until the vegetables begin to soften.
4. Stir in the rice, saffron, paprika, salt, and pepper. Let the rice toast for 1-2 minutes.
5. Pour in the white wine and cook for 2 minutes to allow the alcohol to evaporate.
6. Add the chicken broth and bring the mixture to a simmer. Nestle the chicken cubes back into the pan, cover, and cook for 15-18 minutes, until the rice is tender and the chicken is fully cooked.
7. Stir in the lemon juice and let rest for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

This Spring Chicken and Vegetable Paella with Lemon-Garlic Sauce is a full-flavored and satisfying dish that combines the richness of chicken with the bright flavors of spring vegetables and tangy lemon. The garlic sauce elevates the dish, providing an aromatic depth that complements the vegetables and rice. It’s the perfect hearty meal to enjoy with loved ones during the spring season.

Spring Shrimp and Artichoke Paella

This Spring Shrimp and Artichoke Paella is a delightful and flavorful twist on traditional paella. Sweet shrimp pairs beautifully with tender artichokes, and the rich saffron-infused rice soaks up all the vibrant flavors. This light yet filling dish is perfect for a spring dinner party or a family meal, capturing the essence of the season in every bite.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup artichoke hearts (fresh or canned, drained and chopped)
• 1/2 cup white wine
• 3 cups seafood or vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp paprika
• 1/2 cup peas (fresh or frozen)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes until just pink. Remove the shrimp and set aside.
2. In the same pan, add the onion and garlic, cooking for 3-4 minutes until softened.
3. Add the chopped artichoke hearts and cook for an additional 5 minutes.
4. Stir in the rice, saffron, paprika, salt, and pepper, and let the rice toast for 1-2 minutes.
5. Pour in the white wine and allow it to cook off for 2 minutes.
6. Add the broth, bring to a simmer, and cover the pan. Cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
7. Stir in the peas and cooked shrimp, cooking for another 3-5 minutes to heat through.
8. Remove from heat and let rest for 5 minutes.
9. Garnish with fresh parsley and serve with lemon wedges.

The Spring Shrimp and Artichoke Paella is a bright and flavorful dish that brings the essence of spring to your table. The combination of sweet shrimp, tender artichokes, and the rich saffron rice creates a dish that’s both light and satisfying. It’s an excellent way to highlight spring ingredients while still enjoying the heartiness of a paella.

Spring Vegetable and Chorizo Paella

This Spring Vegetable and Chorizo Paella combines the bold, spicy flavor of chorizo with the fresh, vibrant vegetables of the season. The rice is infused with rich flavors from the chorizo and saffron, creating a savory, satisfying dish. The spring vegetables provide a crisp contrast, making it a delightful and colorful paella that’s perfect for spring meals.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1/2 lb chorizo, sliced
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup asparagus, cut into 2-inch pieces
• 1/2 cup white wine
• 3 cups chicken broth
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 1/2 cup peas (fresh or frozen)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the chorizo and cook for 4-5 minutes until browned and crispy. Remove the chorizo and set aside.
2. In the same pan, add the onion and garlic, cooking for 3 minutes until softened.
3. Stir in the bell pepper, zucchini, and asparagus, cooking for another 5 minutes until the vegetables are tender.
4. Add the rice, saffron, paprika, salt, and pepper, and let the rice toast for 1-2 minutes.
5. Pour in the white wine, letting it cook off for 2 minutes.
6. Add the chicken broth, bring to a simmer, and cover the pan. Cook for 15-18 minutes, until the rice is tender and the liquid has been absorbed.
7. Stir in the peas and chorizo, cooking for another 3-5 minutes until the peas are heated through.
8. Remove from heat and let rest for 5 minutes.
9. Garnish with fresh parsley and serve with lemon wedges.

The Spring Vegetable and Chorizo Paella is a hearty yet refreshing dish that blends spicy, savory chorizo with light spring vegetables. The saffron rice ties everything together, creating a dish that’s both complex and satisfying. It’s a perfect choice for those who want a flavorful paella with a burst of spring freshness.

Spring Chicken and Pea Paella with Mint

This Spring Chicken and Pea Paella with Mint is a lighter, fragrant version of traditional paella. The tender chicken and sweet peas are complemented by the refreshing burst of mint, creating a dish that’s as fragrant as it is flavorful. The saffron rice soaks up all the delicious flavors, making this a perfect dish to celebrate the bright, fresh season.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into pieces
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup peas (fresh or frozen)
• 1/2 cup white wine
• 3 cups chicken broth
• 1/4 tsp saffron threads
• 1/2 tsp paprika
• Fresh mint leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 6-7 minutes until browned on all sides. Remove the chicken and set aside.
2. In the same pan, add the onion and garlic, cooking for 3 minutes until softened.
3. Stir in the rice, saffron, paprika, salt, and pepper, and let the rice toast for 1-2 minutes.
4. Pour in the white wine, letting it cook off for 2 minutes.
5. Add the chicken broth, bring to a simmer, and nestle the chicken pieces back into the pan. Cover and cook for 15-18 minutes, until the rice is tender and the chicken is fully cooked.
6. Stir in the peas, cooking for another 3-5 minutes until the peas are heated through.
7. Remove from heat and let rest for 5 minutes.
8. Garnish with fresh mint and serve with lemon wedges.

This Spring Chicken and Pea Paella with Mint is a light and fragrant dish that offers the perfect balance of savory chicken, sweet peas, and refreshing mint. The saffron rice ties everything together, making this a perfect spring meal. It’s a great way to enjoy a lighter version of paella, with a burst of seasonal flavors and aromas.

Spring Asparagus and Lemon Paella

The Spring Asparagus and Lemon Paella celebrates the freshness of spring vegetables, with asparagus as the star of the dish. The bright, zesty lemon adds a refreshing layer of flavor that pairs perfectly with the tender rice and saffron undertones. This simple yet elegant paella is perfect for a light spring dinner or as a side dish for a larger gathering.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 bunch asparagus, cut into 2-inch pieces
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• Zest and juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the asparagus and cook for 3-4 minutes until slightly tender. Remove the asparagus and set aside.
2. In the same pan, add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the rice, saffron, paprika, salt, and pepper, and let the rice toast for 1-2 minutes.
4. Pour in the white wine and cook for 2 minutes to let the alcohol cook off.
5. Add the vegetable broth and bring to a simmer. Cover the pan and cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
6. Stir in the lemon zest, lemon juice, and cooked asparagus. Cook for an additional 2-3 minutes to heat through.
7. Remove from heat and let rest for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

This Spring Asparagus and Lemon Paella is a fresh and light dish, perfect for enjoying the first signs of spring. The crisp asparagus and bright lemon flavor create a harmonious balance with the saffron-infused rice. It’s a great vegetarian option for a spring meal that captures the season’s essence in every bite.

Spring Pea and Mint Paella with Ricotta

This Spring Pea and Mint Paella with Ricotta is a delightful vegetarian paella that celebrates the fresh flavors of spring. The combination of sweet peas, fresh mint, and creamy ricotta makes this paella both comforting and refreshing. The saffron rice ties it all together, giving the dish a lovely color and depth of flavor.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups peas (fresh or frozen)
• Salt and pepper to taste
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp paprika
• 1/2 cup ricotta cheese
• 1/4 cup fresh mint leaves, chopped (plus extra for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the onion and garlic, cooking for 3 minutes until softened.
2. Stir in the rice, saffron, paprika, salt, and pepper, and let the rice toast for 1-2 minutes.
3. Pour in the white wine and cook for 2 minutes to allow the alcohol to evaporate.
4. Add the vegetable broth and bring to a simmer. Cover the pan and cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
5. Stir in the peas and cook for an additional 3-5 minutes to heat through.
6. Remove from heat and gently stir in the ricotta cheese and fresh mint.
7. Let the paella rest for 5 minutes, then garnish with extra mint leaves and serve with lemon wedges.

The Spring Pea and Mint Paella with Ricotta is a bright and creamy dish that captures the flavors of spring. The combination of sweet peas, fresh mint, and the richness of ricotta adds layers of texture and flavor. It’s a perfect light and satisfying meal for any occasion, and the saffron rice gives it that beautiful golden hue.

Spring Lobster and Fennel Paella

For a touch of luxury this spring, the Spring Lobster and Fennel Paella is an elegant and flavorful dish. The sweetness of lobster pairs wonderfully with the aromatic fennel, creating a balanced and sophisticated paella. Infused with saffron and finished with a squeeze of lemon, this dish is perfect for special occasions or an unforgettable spring dinner.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 fennel bulb, thinly sliced
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• 3 cups seafood broth
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 2 lobster tails, cooked and chopped into pieces
• 1/2 cup peas (fresh or frozen)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the fennel and cook for 3-4 minutes until it begins to soften.
2. Add the onion and garlic, and cook for 3-4 minutes until softened.
3. Stir in the rice, saffron, paprika, salt, and pepper, and let the rice toast for 1-2 minutes.
4. Pour in the white wine and cook for 2 minutes to let it reduce slightly.
5. Add the seafood broth, bring to a simmer, and cover the pan. Cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
6. Stir in the lobster pieces and peas, cooking for an additional 3-5 minutes until the lobster is heated through.
7. Remove from heat and let rest for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

The Spring Lobster and Fennel Paella offers a luxurious take on the classic dish, with the sweetness of lobster and the subtle anise flavor of fennel. The saffron rice ties everything together, and the fresh lemon adds brightness to each bite. This dish is perfect for celebrating special occasions, or for simply treating yourself to a delicious spring meal.

Spring Artichoke and Tomato Paella

The Spring Artichoke and Tomato Paella is a vibrant, vegetable-packed dish that highlights the fresh flavors of the season. The artichokes offer a tender, earthy bite, while the sweet tomatoes provide a juicy contrast. Combined with aromatic saffron rice, this paella is both satisfying and light, perfect for a springtime dinner or a refreshing side dish at a picnic.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup baby artichoke hearts, halved
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 1/4 cup fresh basil leaves, chopped
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the artichokes and cook for an additional 5 minutes until they begin to soften.
3. Add the rice, saffron, paprika, salt, and pepper. Toast the rice for 1-2 minutes, stirring occasionally.
4. Pour in the white wine and cook for 2 minutes to let the alcohol evaporate.
5. Add the vegetable broth and bring to a simmer. Cover the pan and cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
6. Stir in the tomatoes and cook for an additional 3-4 minutes, allowing the tomatoes to soften.
7. Remove from heat and let the paella rest for 5 minutes.
8. Garnish with fresh basil and serve with lemon wedges.

This Spring Artichoke and Tomato Paella is a fresh, flavorful dish that celebrates the season’s produce. The tender artichokes and juicy tomatoes create a delicious contrast, while the saffron rice adds an aromatic richness. It’s the perfect way to enjoy the vibrant flavors of spring in a comforting, yet light, paella.

Spring Fava Bean and Pea Paella

The Spring Fava Bean and Pea Paella is an ode to the season’s fresh legumes, featuring both fava beans and peas for a burst of color and flavor. This paella offers a beautiful balance of creamy beans and sweet peas, elevated by saffron rice and a hint of lemon. It’s a healthy, satisfying option that is perfect for a light spring dinner or a vegetarian-friendly meal.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups fava beans, shelled
• 1 1/2 cups peas (fresh or frozen)
• Salt and pepper to taste
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp smoked paprika
• 1/4 cup fresh mint leaves, chopped
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the fava beans and cook for 5 minutes, allowing them to soften.
3. Add the rice, saffron, paprika, salt, and pepper, toasting the rice for 1-2 minutes.
4. Pour in the white wine and cook for 2 minutes to reduce the alcohol.
5. Add the vegetable broth, bring to a simmer, and cover the pan. Cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
6. Stir in the peas and cook for an additional 3-4 minutes until heated through.
7. Remove from heat and let the paella rest for 5 minutes.
8. Garnish with fresh mint and serve with lemon wedges.

The Spring Fava Bean and Pea Paella brings together the best of spring’s legumes in one dish. The creamy fava beans and sweet peas create a delightful combination, while the saffron rice adds depth and aroma. Light yet flavorful, this paella is an excellent choice for a spring meal or a fresh vegetarian dish to share with friends and family.

Spring Vegetable and Chickpea Paella

The Spring Vegetable and Chickpea Paella is a wholesome, plant-based paella that features a variety of seasonal vegetables and hearty chickpeas. This dish is both filling and nutritious, offering a beautiful balance of textures and flavors. The addition of turmeric and saffron-infused rice makes it rich in color and aroma, while fresh herbs brighten the entire dish.

Ingredients:

• 1 1/2 cups short-grain rice (Bomba or Arborio)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 yellow bell pepper, chopped
• 1 cup baby carrots, halved
• 1 1/2 cups chickpeas (canned or cooked)
• Salt and pepper to taste
• 1/2 cup white wine
• 3 cups vegetable broth
• 1/4 tsp saffron threads
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the zucchini, bell pepper, and carrots, cooking for another 5-6 minutes until the vegetables are tender.
3. Add the chickpeas, rice, saffron, turmeric, paprika, salt, and pepper. Toast the rice for 1-2 minutes, stirring occasionally.
4. Pour in the white wine and cook for 2 minutes to reduce the alcohol.
5. Add the vegetable broth, bring to a simmer, and cover the pan. Cook for 15-18 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from heat and let the paella rest for 5 minutes.
7. Garnish with fresh parsley and serve with lemon wedges.

This Spring Vegetable and Chickpea Paella is a vibrant and hearty dish that celebrates the season’s produce. Packed with nutrients and flavors, it’s a great vegetarian option for any occasion. The saffron and turmeric-infused rice add a touch of richness and depth, making this paella a colorful and satisfying meal for spring.

Note: More recipes are coming soon!