Cook what you grow
Spring Vegetable Paella
The Valencian vegetable paella: asparagus, green beans, and sweet peppers over saffron rice, cooked flat and left undisturbed until the bottom crisps into socarrat.
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Ingredients
serves 4From the garden
- 1½ lb asparagus, trimmed, cut into 2-inch lengths
- ½ lb flat green beans, topped and cut into 2-inch lengths
- 1 medium red bell pepper, seeded and cut into strips
- 2 medium ripe tomatoes, halved and grated, skins discarded
- 4 cloves garlic, minced
- 4 small artichokes, trimmed to hearts and quartered (optional) · the Valencian touch when the garden has them
- 1 pinch saffron threads · a generous pinch, crumbled into the hot stock
- 2 tbsp fresh parsley, chopped (optional)
From the pantry
- 1½ cups short-grain rice (bomba or arborio)
- 3½ cups vegetable stock · kept hot on a back burner
- 1½ tsp smoked paprika
- ¼ cup olive oil
- 1 can large white beans, drained and rinsed · stand-ins for Valencian garrofo beans
- 1 lemon, cut into wedges
- salt · to taste
- black pepper