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extra-virgin olive oil green bell pepper green beans artichokes garlic scallions garlic tomatoes salt vegetable sweet pimentón saffron threads short live fresh peas
Viewed: 39 - Published at: 2 years agoIngredients
- 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
Method
- Prepare the sofrito.
- In a 16-to 18-inch paella pan, heat the oil over medium heat.
- 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.
- 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.
- Add 1 cup of the stock, bring to a simmer, and continue simmering until the liquid has evaporated, about 10 minutes.
- 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.
- Add the remaining 7 cups of stock, increase the heat, and bring to a boil.
- Check for salt and adjust the seasoning as needed.
- Sprinkle in the rice.
- With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
- Do not stir again.
- Cook, uncovered, for 5 minutes over high heat.
- Distribute the snails, asparagus, and peas evenly around the pan.
- 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.
- Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.
