Paella with Asparagus and Sugar Snap Peas

Paella with Asparagus and Sugar Snap Peas
The recipe Paella with Asparagus and Sugar Snap Peas could satisfy your European craving in roughly 45 minutes. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 743 calories, 42g of protein, and 24g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. It works well as a main course. If you have olive oil, roasted peppers from jar, wine, and a few other ingredients on hand, you can make it. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
Ingredients you will need
AsparagusAsparagus
WaterWater
Equipment you will use
Sauce PanSauce Pan
2
Drain, rinse under cold water, and drain again.
Ingredients you will need
WaterWater
3
Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat.
Ingredients you will need
BrothBroth
Equipment you will use
Sauce PanSauce Pan
4
Add reserved shrimp shells; simmer 10 minutes. Bring wine to simmer in small saucepan over medium heat; add saffron and set aside 5 minutes to steep. Strain saffron-infused wine into 8-cup measuring cup. Strain in shrimp broth.
Ingredients you will need
SaffronSaffron
Pasta ShellsPasta Shells
ShrimpShrimp
BrothBroth
WineWine
Equipment you will use
Measuring CupMeasuring Cup
Sauce PanSauce Pan
5
Add enough chicken broth to measure 5 cups broth mixture.
Ingredients you will need
BrothBroth
6
Heat oil in large wide pot (at least 3 inches deep) over medium-high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
PotPot
7
Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes.
Ingredients you will need
ChorizoChorizo
8
Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes.
Ingredients you will need
OnionOnion
9
Add garlic and stir 2 minutes.
Ingredients you will need
GarlicGarlic
10
Add tomato and peppers. Sauté until tomato is soft and juices evaporate, about 3 minutes.
Ingredients you will need
PeppersPeppers
TomatoTomato
11
Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead.
Ingredients you will need
AsparagusAsparagus
PaprikaPaprika
BrothBroth
RiceRice
SaltSalt
12
Let each stand at room temperature.)
13
Preheat oven to 350°F.
Equipment you will use
OvenOven
14
Add broth mixture to rice mixture and bring to boil over high heat, stirring frequently. Reduce heat to low and simmer 2 minutes, stirring occasionally.
Ingredients you will need
BrothBroth
RiceRice
15
Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down.
Ingredients you will need
MusselsMussels
ShrimpShrimp
ClamsClams
RiceRice
Equipment you will use
PotPot
16
Place pot in oven and bake paella, uncovered, 15 minutes.
Equipment you will use
OvenOven
PotPot
17
Sprinkle peas and asparagus over. Continue to bake until broth is absorbed, rice is tender, and clams and mussels open, about 5 minutes longer.
Ingredients you will need
AsparagusAsparagus
MusselsMussels
BrothBroth
ClamsClams
PeasPeas
RiceRice
Equipment you will use
OvenOven
18
Transfer pot to work surface. Cover with foil; let stand 5 minutes.
Equipment you will use
Aluminum FoilAluminum Foil
PotPot
19
Transfer paella to large shallow dish.
20
Garnish with lemon wedges and serve.
Ingredients you will need
Lemon WedgeLemon Wedge
DifficultyExpert
Ready In45 m.
Servings6
Health Score36
Magazine