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.
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Asparagus
Water
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Sauce Pan
2
Drain, rinse under cold water, and drain again.
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Water
3
Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat.
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Broth
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Sauce 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.
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Saffron
Pasta Shells
Shrimp
Broth
Wine
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Measuring Cup
Sauce Pan
5
Add enough chicken broth to measure 5 cups broth mixture.
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Broth
6
Heat oil in large wide pot (at least 3 inches deep) over medium-high heat.
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Cooking Oil
Equipment you will use
Pot
7
Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes.
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Chorizo
8
Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes.
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Onion
9
Add garlic and stir 2 minutes.
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Garlic
10
Add tomato and peppers. Sauté until tomato is soft and juices evaporate, about 3 minutes.
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Peppers
Tomato
11
Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead.
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Asparagus
Paprika
Broth
Rice
Salt
12
Let each stand at room temperature.)
13
Preheat oven to 350°F.
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Oven
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.
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Broth
Rice
15
Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down.
Ingredients you will need
Mussels
Shrimp
Clams
Rice
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Pot
16
Place pot in oven and bake paella, uncovered, 15 minutes.
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Oven
Pot
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.
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Asparagus
Mussels
Broth
Clams
Peas
Rice
Equipment you will use
Oven
18
Transfer pot to work surface. Cover with foil; let stand 5 minutes.