You are here: Home » Recipes » Pan-Tossed Spring Paella Pan-Tossed Spring Paella Recipe by Relish Contributor Yield 6 servings Rice and veggies star in this meatless paella. PrintEmail Ingredients 1 tablespoon extra-virgin olive oil1/2 red onion, chopped1/2 cup celery, chopped1 teaspoon oregano1 1/2 cups raw basmati rice1/4 teaspoon saffron (or) 1 teaspoon turmeric powder3 cups water or vegetable broth1/2 cup roasted, jarred red pepper, chopped1/2 cup frozen corn1/2 cup frozen artichoke hearts1/2 cup frozen endamame (soy beans)1 cup chopped frozen spinach, defrosted1/4 cup frozen peas Instructions Preheat oven to 400 degrees. Heat oil in a large ovenproof, non-stick pan over medium heat; saute onion, celery and oregano for 4 minutes until vegetables are tender. Add rice and saffron, continue to saute for 3 minutes until rice iscoated. Add water or vegetable broth and all remaining ingredients except peas. Cover tightly and bake for 12-15 minutes until cooked through. Add peas.