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Spring Vegetable Paella
3.0 (1329 reviews)
This spring vegetable paella recipe partners mushrooms, asparagus, spinach, and peas with your choice of sausage for a bright, seasonal dinner. Preserved lemons add beautiful floral notes, while anchovies bring the umami. Get the recipe from Food & Wine.
Total Time75
Servings?
377
Caloriesper servingNutrition Information
377
Calories
20 g
Fat
34 g
Carbs
17 g
Protein
3 g
Fiber
6 g
Sugar
Ingredients
- 3 tablespoons olive oil, divided
- 8 ounces uncooked sausage links (pork, chicken, rabbit, or duck)
- 1 medium-size (9-ounce) yellow onion, finely chopped (1 cup)
- 4 ounces fresh cremini mushrooms (about 6 mushrooms), quartered
- 2 teaspoons kosher salt
- 4 anchovy fillets packed in oil (from 1 [2-ounce] can), drained
- 4 garlic cloves, minced (4 teaspoons )
- 2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
- 4 cups chicken stock or vegetable stock
- 1 tablespoon finely chopped preserved lemon
- 8 ounces fresh pencil-thin asparagus, trimmed, cut into 1-inch pieces (1 1/4 cups)
- 1 cup chopped fresh spinach (1 ounce)
- 1 cup frozen or fresh sweet peas
- 1/2 cup chopped radicchio (from 1 small radicchio)
- 1/2 cup cup chopped fresh flat-leaf parsley
Instructions
- 1Gather the ingredients.
- 2Preheat 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.
- 3Add 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.
- 4Stir 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.
- 5Stir 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.
- 6Stir in asparagus, spinach, and peas. Transfer skillet to preheated oven. Bake until rice and vegetables are tender, 12 to 14 minutes.
- 7Carefully 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.