Summer vegetable paella

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer vegetable paella

Summer vegetable paella

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 720 Calories/Serving

35 Minutes

Paella makes any meal feel like a party—which is partly why it has a reputation for being far more complicated than it is. You don’t need any special equipment, just a frying pan with a lid. It takes only a half-hour to cook, and the result always feels special. If you are feeling adventurous, cook it over medium-high coals in a covered grill (just be sure to use a pan with a heatproof handle).

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 to 2 shallots
  • 1 red bell pepper
  • ¾ pound Roma tomatoes
  • ¾ cup paella rice
  • 1 bay leaf
  • Paella spice blend (turmeric - garlic powder - cayenne - sweet smoked paprika)
  • 5 ounces marinated artichoke hearts
  • 2 ounces green and black olives
  • Fresh flat-leaf parsley
  • 2 ounces roasted almonds

Nutrition per serving

Calories 720, Total Fat 41g (53% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 660mg (29% DV), Total Carb. 80g (29% DV), Fiber 10g (36% DV), Protein 16g
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the shallot, pepper and tomatoes

  • Peel and thinly slice the shallot.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-thick strips.
  • Core and coarsely chop the tomatoes.


Cook the vegetables and rice

In a pan over medium high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot, bell pepper, and paella rice. Season with salt. Cook, stirring to coat the rice with oil, until the shallot softens, 2 to 3 minutes. Stir in the bay leaf and paella spice blend and cook for 30 seconds. Add the tomatoes, and, if using, ¼ cup red wine or sherry, and cook until reduced slightly, about 1 minute.
Pour in 3 cups water. Bring to a boil, cover, and reduce the heat to medium low. Simmer until the rice is tender and most of the liquid is absorbed, 20 to 25 minutes. While the rice cooks, prepare the rest of the ingredients.


Prep the artichokes, olives and parsley

  • Coarsely chop the artichokes.
  • Slice the olives in half.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the almonds.


Finish the paella

Stir the artichokes, olives, and parsley, almonds into the rice and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the paella to individual plates and serve.