Paella with spring pods


  • 400 g Vialone nano rice
  • 300 g fresh broad beans in pod
  • 200 g plates
  • 200 g shelled fresh peas
  • 100 g snow peas
  • 50 g boiled borlotti beans
  • 50 g boiled cannellini beans
  • 50 g boiled chickpeas
  • 2 pcs saffron sachets
  • 1 pc red pepper
  • half red onion
  • paprika
  • parsley
  • extra virgin olive oil
  • vegetable broth
  • salt

Duration:  50 min Level: Easy Doses: 8 people

For the recipe of paella with spring pods, shell the broad beans. Clean the plates, removing the ends, and cut them into chunks. Divide the onion into layers. Flavour 1.5 liters of broth with saffron. Grease with a little oil a paella pan with two handles that can go into the oven, brown the onion, broad beans, saucers, peas and peas, wet with 2 ladles of broth and cook for a couple of minutes, then adjust the salt. Release the pan, grease it again with a drizzle of oil and toast the rice for 1-2 minutes. Add the green legumes and the onion, the borlotti, the cannellini, the chickpeas and the chilli pepper; wet with the broth, transfer the pan to the oven and finish cooking at 180°C for 18-20 minutes. Remove the legume paella from the oven, sprinkle with paprika and a handful of parsley leaves and serve.