37. Vegetable Paella

If you don’t have baby asparagus, as I didn’t, a tip is to simply halve them down the middle lengthwise. If you don’t have specific Spanish paella rice (or Bomba rice), you could try a medium grain rice, or possibly arborio.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot, gently heat the stock, water and wine, adding the saffron.

Step 2

In a paella pan or stainless steel or cast iron frying pan (at least 30cm diameter), sauté the shallot and capsicum for a few minutes, before adding the garlic and paprika, then the tomato.

Step 3

When everything starting to soften, add the rice, and coat it in the oil, before spreading it out evenly in the pan.

Step 4

Gently ladle the hot stock from the pot over the rice, without disturbing the even distribution of rice. Don’t stir from now on. Add the mushrooms and peas by dropping them gently in the stock, distributing them evenly. Season with salt and pepper.

Step 5

Cook the whole mixture gently, simmering until almost all the surface liquid has vanished. At this point, arrange the baby asparagus with the spears facing outwards so the paella starts to look like a flower.

Step 6

Now that the liquid is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. If it starts to smell burnt, take it immediately off the heat.

Step 7

Sprinkle over the chopped parsley, and serve with a wedge of lemon.