Farmers Market Paella Verde

Source: Ryan Pollnow, Aatxe Kitchen

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on June 13, 2015.

Makes 4 to 6 servings


3 tablespoons extra-virgin olive oil
¾ cup “Bomba” Calasparra rice
¼ cup onion and green garlic sofrito
10 threads saffron
⅛ teaspoon wild fennel pollen
¾ teaspoon dried and ground seaweed
3 cups vegetable stock
¼ cup summer squash, medium size oblique cut
¼ cup spring onions, wedge cut
¼ cup snap peas, halved lengthwise
¼ cup snow peas, halved lengthwise
¼ cup English peas
¼ cup peeled fava beans
Herbs for garnishing
Lemon wedges for garnish
Alioli (optional)


Heat a 12-inch paella pan over medium heat for 1 minute. Add the olive oil and allow to heat for an additional minute. Add the rice and stir constantly for 2 minutes. 

Once the rice is fragrant, add the sofrito, wild fennel pollen, and seaweed powder. Continue to cook for an additional minute. Add 1½ cups of the vegetable stock, increase the heat to medium-high, and bring to a gentle simmer. Season with salt, stir once, and reduce the heat to medium-low. Allow the rice to simmer for 6 to 8 minutes. Add the rest of the vegetable stock (1½  cups) and continue to simmer for 6 to 8 minutes more.

At this point the rice should be 80% cooked. Add the summer squash, spring onions, snap peas, and snow peas and cover for 2 minutes. Uncover and add the English peas and fava beans.  Cover and cook for an additional minute or two. 

At this point, the vegetables should be cooked and warmed through, all the vegetable stock should be absorbed into the rice, and there should be a layer of caramelized rice along the bottom of the pan. Remove from the heat and garnish with the herbs, lemon wedges, and alioli (optional). 

Farmers Market Ingredients