Spring Paella

Name: Spring Paella
Ingredients: 1/4 cup extra virgin olive oil; 1/2 green bell pepper, cored, seeded, and cut into 1-inch-square pieces; 6 ounces green beans, ends trimmed and cut into 1-inch-long pieces; 6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out; 4 tender garlic shoots, root ends trimmed, outer layers peeled away, and only the last inch used; 2 scallions (white and green parts), ends trimmed and roughly chopped; 2 garlic cloves, finely chopped; 4 ripe medium tomatoes peeled, seeded, and finely chopped or coarsely grated (see Notes); Salt; 8 cups Vegetable Stock or Chicken Stock; 1 teaspoon sweet pimenton; 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes); 3 cups short or medium grain rice; 1/2 pound live or preserved snails, cooked (See Notes); 1 pound asparagus, bottoms trimmed; 1/2 cup shelled fresh peas

16 ingredients

15 steps

Ingredients

1/4 cup extra virgin olive oil
1/2 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
6 ounces green beans, ends trimmed and cut into 1-inch-long pieces
6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
4 tender garlic shoots, root ends trimmed, outer layers peeled away, and only the last inch used
2 scallions (white and green parts), ends trimmed and roughly chopped
2 garlic cloves, finely chopped
4 ripe medium tomatoes peeled, seeded, and finely chopped or coarsely grated (see Notes)
Salt
8 cups Vegetable Stock or Chicken Stock
1 teaspoon sweet pimenton
2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
3 cups short or medium grain rice
1/2 pound live or preserved snails, cooked (See Notes)
1 pound asparagus, bottoms trimmed
1/2 cup shelled fresh peas

Directions

1

Prepare the sofrito.
2

In a 16-to 18-inch paella pan, heat the oil over medium heat.
3

Add the bell pepper, green beans, artichokes, tender garlic, and scallions and cook, stirring frequently, until they begin to brown and soften, 5 to 10 minutes.
4

Add the garlic cloves, tomatoes, and 2 pinches of salt and cook, stirring from time to time, over medium-low heat until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
5

Add 1 cup of the stock, bring to a simmer, and continue simmering until the liquid has evaporated, about 10 minutes.
6

When the liquid has evaporated in the sofrito, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
7

Add the remaining 7 cups of stock, increase the heat, and bring to a boil.
8

Check for salt and adjust the seasoning as needed.
9

Sprinkle in the rice.
10

With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
11

Do not stir again.
12

Cook, uncovered, for 5 minutes over high heat.
13

Distribute the snails, asparagus, and peas evenly around the pan.
14

Cook for another 5 minutes over high heat, then reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
15

Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.