Mushroom and Asparagus Paella
- 1/4 tsp crumbled saffron threads
- Kosher or sea salt
- 4 Tbsp minced flat-leaf parsley
- 4-6 cloves garlic, minced
- Pinch of smoked sweet paprika (pimenton)
- 6 cups vegetable broth, store-bought or homemade
- 8 Tbsp olive oil
- 3/4 lb thin asparagus spears, chopped into 1-inch pieces
- 2 medium onions, quartered
- 4 artichoke hearts (canned or frozen), quartered
- 3/4 cup dry red or white wine
- 1-1/2 lb mushrooms (a mix of white, cremini, cepes, etc.), brushed clean, stems trimmed, very coarsely chopped (or, if small, left whole)
- 1 cup canned chopped tomato
- 3 cups bomba, Valencia or Arborio rice
- 12 strips piquillo or roasted red pepper, for garnish
- Produce
- Artichoke hearts, canned or frozen (4)
- Asparagus spears, thin (3/4 lb)
- Flat-leaf parsley (4 Tbsp)
- Garlic (4 cloves)
- Mushrooms (1 1/2 lb)
- Onions, medium (2)
- Tomato, canned (1 cup)
- Canned Goods
- Vegetable broth, store-bought or homemade (6 cups)
- Cooking & Baking
- Kosher or sea salt (1)
- Olive oil (8 Tbsp)
- Paprika, smoked sweet (1 Pinch)
- Piquillo or roasted red pepper (12 strips)
- Saffron threads (1/4 tsp)
- Beer, Wine & Liquor
- Red or white wine, dry (3/4 cup)
- Other
- 3 cups bomba, Valencia or Arborio rice
Preparation
Read recipe preparation on theperfectpantry.com
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Published November 9, 2008 (4 years ago).
2 people saved this recipe.
