Paella With Asparagus And Sugar Snap Peas Recipe

Name: Paella With Asparagus And Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound slender asparagus, trimmed, cut into 1-inch lengths; 5 cups (about) low-salt chicken broth, divided; 1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved; 3/4 cup dry white wine; 1/2 teaspoon crumbled saffron threads; 1/4 cup olive oil; 2 Spanish chorizo sausage links (6 ounces), casings removed; 2 1/2 cups chopped onions; 3 large garlic cloves, finely chopped; 1 large tomato (12 to 13 ounces), halved, seeded, cut into 3/4-inch cubes; 1/3 cup drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped; 2 teaspoons Pimenton de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika; 1 teaspoon salt; 2 1/2 cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 17 ounces); 18 small littleneck clams (about 1 1/4 pounds), scrubbed; 24 mussels, scrubbed, debearded; 5 ounces sugar snap peas, trimmed; Lemon wedges

Servings: persons

1 pound slender asparagus, trimmed, cut into 1-inch lengths
5 cups (about) low-salt chicken broth, divided
1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved
3/4 cup dry white wine
1/2 teaspoon crumbled saffron threads
1/4 cup olive oil
2 Spanish chorizo sausage links (6 ounces), casings removed
2 1/2 cups chopped onions
3 large garlic cloves, finely chopped
1 large tomato (12 to 13 ounces), halved, seeded, cut into 3/4-inch cubes
1/3 cup drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped
2 teaspoons Pimenton de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika
1 teaspoon salt
2 1/2 cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 17 ounces)
18 small littleneck clams (about 1 1/4 pounds), scrubbed
24 mussels, scrubbed, debearded
5 ounces sugar snap peas, trimmed
Lemon wedges

1
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again.
2
Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat. 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. Add enough chicken broth to measure 5 cups broth mixture.
3
Heat oil in large wide pot (at least 3 inches deep) over medium-high heat. Add chorizo and saute until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes. Add onions. Reduce heat to medium and saute until onions are slightly soft, about 5 minutes. Add garlic and stir 2 minutes. Add tomato and peppers. Saute until tomato is soft and juices evaporate, about 3 minutes. Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead. Let each stand at room temperature.)
4
Preheat oven to 350u00b0F. 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. Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down. Place pot in oven and bake paella, uncovered, 15 minutes. Sprinkle peas and asparagus over. Continue to bake until broth is absorbed, rice is tender, and clams and mussels open, about 5 minutes longer. Transfer pot to work surface. Cover with foil; let stand 5 minutes.
5
Transfer paella to large shallow dish. Garnish with lemon wedges and serve.

1505

kcal

Calories

Fat

173

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound slender asparagus, trimmed, cut into 1-inch lengths, 5 cups (about) low-salt chicken broth, divided, 1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved, 3/4 cup dry white wine, and more.

Yes, Paella With Asparagus And Sugar Snap Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella With Asparagus And Sugar Snap Peas

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