Holidays And Season
Spring Vegetable Paella
Description :
The mushrooms, asparagus, spinach and peas in this paella make it especially appropriate for a spring dinner party.
Ingredient :
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3 tablespoons olive oil, divided
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8 ounces uncooked sausage links (pork, chicken, rabbit, or duck)
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1 medium-size (9-ounce) yellow onion, finely chopped (1 cup)
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4 ounces fresh cremini mushrooms (about 6 mushrooms), quartered
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2 teaspoons kosher salt
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4 anchovy fillets packed in oil (from 1 [2-ounce] can), drained
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4 teaspoons garlic cloves, minced (4 teaspoons)
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2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
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4 cups chicken stock or vegetable stock
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1 tablespoon finely chopped preserved lemon
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8 ounces fresh pencil-thin asparagus, trimmed, cut into 1-inch pieces (1 1/4 cups)
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1 cup chopped fresh spinach (1 ounce)
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1 cup frozen or fresh sweet peas
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1/2 cup chopped radicchio (from 1 small radicchio)
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1/2 cup chopped fresh flat-leaf parsley
Direction :
- Gather all ingredients.
- Preheat oven to 400°F. Heat 1 tablespoon of the oil in a 12-inch oven-safe skillet over medium. Add sausage; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from heat. Remove sausage from skillet, and let cool 5 minutes. Cut into bite-sized pieces, and set aside. Do not wipe skillet clean.
- Add onion, mushrooms, and salt to skillet; cook over medium, stirring often, until onion is translucent and mushrooms are soft, about 4 minutes. Using a wooden spoon, push onion and mushrooms to skillet edges; add 1 tablespoon of the oil to center of skillet. Add anchovies and garlic to center of skillet; cook, stirring and smashing anchovies into pieces using a wooden spoon, until garlic is fragrant, 1 to 2 minutes.
- Stir garlic-anchovy mixture into onion-mushroom mixture. Push mixture back to skillet edges; add remaining 1 tablespoon oil to center of skillet. Add rice to center of skillet; stir to coat in oil.
- Stir stock and preserved lemon into mixture in skillet. Stir in reserved sausage. Bring to a simmer over medium. Reduce heat to medium-low; cook, uncovered and undisturbed, until rice is almost tender and liquid is almost fully absorbed, about 18 minutes.
- Stir in asparagus, spinach, and peas. Transfer skillet to preheated oven. Bake until rice and vegetables are tender, 12 to 14 minutes.
- Carefully remove skillet from oven, and return to stovetop. Cook over medium-high, undisturbed, until a soccarat (crust) forms on bottom of paella, 2 to 3 minutes. Remove from heat and stir in radicchio, making sure to not break up the soccarat on the bottom of the paella. Top with parsley and serve.
