Katja Sherlock of @NYC made this easy one-pot dish for dinner: paella with plenty of seasonal veggies.
What You’ll Need:
1 medium size red pepper, cored and cut into 1-inch pieces
4-6 green asparagus stalks, cut into 1-inch pieces below the head
2-3 garlic cloves, finely chopped
1 celery stalk, cut into small pieces
1 small Spanish onion, finely chopped
2 chili or jalapeño peppers, diced
3 medium size tomatoes, cored and cut into wedges
6 Shiitake mushrooms, halved
1 medium size carrot, cut into pieces
1 fennel bulb, cut into wedges
2 ounces string beans, halved
2 ounces frozen peas
3 tablespoons olive oil
1/2 teaspoon saffron
1 cup paella or arborio rice
3 cups vegetable broth
1/4 cup white wine
1 tablespoon fresh parsley, chopped
2 thyme sprigs
1 teaspoon paprika
1/8 cup roasted red pepper, cut into small strips
What to Do:
Heat olive oil in a pan. Add celery, onion, chili peppers, thyme sprigs, and paprika and fry until onions are translucent. Add fennel, carrot, garlic, red pepper, string beans, and mushrooms. Cook for about 3-4 minutes on low to medium heat. Add the tomatoes and a splash of white wine. Cook until the wine is reduced.
Then add 2 1/2 cups of the vegetable broth and bring to a boil. Add the rice. Keep on low and simmer. Sprinkle in the saffron strands and stir to distribute them well. Season well with salt and pepper.
After 5 minutes, add the asparagus and more broth if needed. After another 5 minutes, add the frozen peas and pimiento. Cook until the rice is tender adding more broth as needed.
Garnish with fresh parsley.