Ingredients for Paella with Asparagus and Sugar Snap Peas

• 450g slender asparagus, trimmed, cut into 1-inch lengths

• 1200ml (about) low-salt chicken broth, divided

• 450g uncooked large prawns, peeled, deveined, tails left intact, shells reserved

• 180ml dry white wine

• 1/2 teaspoons crumbled saffron threads

• 60ml de aceite de oliva

• 2 Spanish chorizo sausage links (170g), casings removed

• 400g chopped onions

• 3 dientes de ajo grandes, finamente picados

• 1 large tomato (12 to 375g ), halved, seeded, cut into 3/4-inch cubes

• 50g drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped

• 2 teaspoons Pimentón de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika

• 1 cucharadita de sal

• 475g Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 475g )

• 18 small littleneck clams (about 575g), scrubbed

• 24 mussels, scrubbed, debearded

• 140g sugar snap peas, trimmed

• Cuñas de limón

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again.

Bring 1075ml broth to simmer in medium saucepan over medium heat. Add reserved prawns 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 prawns broth. Add enough chicken broth to measure 1200ml broth mixture.

Heat oil in large wide pot (at least 3 inches deep) over medium-high heat. Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes. Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes. Add garlic and stir 2 minutes. Add tomato and peppers. Sauté 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.)

Preheat oven to 177°C. 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 prawns 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.

Transfer paella to large shallow dish. Garnish with lemon wedges and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.