Paella with Asparagus and Sugar Snap Peas

Paella with Asparagus and Sugar Snap Peas
Photo by Scott Peterson

Ingredients

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

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

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