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June Pan "Paella"

Don’t have a paella pan? Your June Pan can do the trick for a cheater’s version of this classic Spanish dish. This recipe can serve 4 as a side, or it can serve 2 for a vegetarian main with a light salad. If you’d like to add meat, add diced Spanish chorizo to the June Pan before toasting the rice, or scatter large shrimp over the top after the rice is cooked and use June’s Shrimp Cook-Program and the June Food Thermometer to roast them to tender perfection. While saffron is an optional ingredient, it’s a characteristic flavor for paella and worth seeking out.

Prep Time — 15 min
Cook Time — 42 min
Servings — 2
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Ingredients

2 cups vegetable broth

⅓ cup petite-diced tomatoes

2 teaspoons smoked paprika

¼ teaspoon saffron threads

1 bay leaf

⅔ cup Arborio rice

1 cup sliced leeks

1 teaspoon crushed garlic

2 tablespoons extra-virgin olive oil

½ teaspoon salt

1 cup asparagus pieces

⅓ cup frozen peas

¼ cup roasted red pepper strips

¼ cup green olives

2 tablespoons chopped parsley

4 lemon wedges

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Infuse the broth

In a medium pot set over medium-high heat, bring the broth, tomatoes and their juice, smoked paprika, saffron and bay leaf to a simmer. Keep at a low simmer while you prepare the rice, reducing the heat if necessary.

2 cups vegetable broth

⅓ cup petite-diced tomatoes

2 teaspoons smoked paprika

¼ teaspoon saffron threads

1 bay leaf

pot

liquid measuring cup

measuring cups

measuring spoons

Prepare the rice and vegetables

Add the rice, leeks, garlic, oil and salt to the June Pan. Stir very well to coat the rice and disperse the garlic and leeks. Spread the rice mixture in an even layer.

⅔ cup Arborio rice

1 cup sliced leeks

1 teaspoon crushed garlic

2 tablespoons extra-virgin olive oil

½ teaspoon salt

spatula

Toast the rice mixture

Place the rice mixture on the middle shelf of the June Oven. Toast 7 minutes, until the vegetables have softened and the rice has turned slightly translucent. June will notify you when it is time to add the broth.

Add the broth

Remove the June Pan from the June Oven. Pour the broth, including the bay leaf, over the rice mixture. Do not stir.

Preheat the June Oven

With the shelf still in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Bake the paella

Place the paella on the middle shelf of the June Oven. Cook 25 minutes. June will notify you when it is time to add the vegetables.

Add the vegetables and toppings

When June notifies you, take the paella out of the June Oven. Remove and discard the bay leaf. With a spatula, gently stir in the asparagus and peas. Spread the paella in an even but rough layer. Do not smooth the top. Scatter the red pepper strips and olives over the paella.

1 cup asparagus pieces

⅓ cup frozen peas

¼ cup roasted red pepper strips

¼ cup green olives

Preheat the June Oven

With the shelf still in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Finish baking the paella

Return the paella to the middle shelf of the June Oven. Bake 10 more minutes, until the asparagus is tender. June will notify you when your food is ready.

Garnish

Remove the paella from the June Oven and stir gently with a spatula. Transfer to a serving platter or individual plates. Sprinkle the parsley. Serve the paella immediately, squeezing lemon over. Serve with lemon wedges on the side.

2 tablespoons chopped parsley

4 lemon wedges

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