Paella with Asparagus and Sugar Snap Peas

Paella with Asparagus and Sugar Snap Peas
Photo by Scott Peterson

Ingredients

  • 2 teaspoons Pimentn de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika
  • 5 cups low-salt chicken broth
  • 1/3 cup roasted canned Piquillo peppers or roasted red peppers from jar
  • 2 ½ cups onions
  • 2 ½ cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice
  • 24 mussels
  • 1 large tomato
  • + 11 more ingredients
    • 1 pound slender asparagus
    • ¼ cup olive oil
    • ½ teaspoon saffron threads
    • 18 small littleneck clams (about 1 1/4 pounds)
    • ¾ cup dry white wine
    • 3 large garlic cloves
    • 1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved
    • Lemon wedges
    • 2 Spanish chorizo sausage links (6 ounces)
    • 5 ounces sugar snap peas
    • 1 teaspoon salt

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

View full recipe at Epicurious

Comments


Best Wine Deals

  • $17.81
    36% off
    Waterbrook Winery Merlot Reserve Columbia Valley
    Waterbrook Winery Merlot Reserve Columbia Valley 2010
  • $20.99
    16% off
    Gundlach Bundschu Gewürztraminer Sonoma Valley Estate Rhinefarm Vineyard
    Gundlach Bundschu Gewürztraminer Sonoma Valley Estate Rhinefarm Vineyard 2010
See More Deals





Snooth Media Network