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Spring Vegetable Paella Recipe

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4 from 12 reviews

Spring Vegetable Paella is a vibrant and hearty one-pan dish combining tender sausage, fresh seasonal vegetables, and fragrant short-grain rice cooked to perfection. Featuring ingredients like asparagus, spinach, peas, and radicchio, this paella captures the essence of spring with a savory blend of flavors and a colorful presentation. The use of preserved lemon and anchovy fillets adds depth and a unique citrusy umami twist, making it a delightful main course for family dinners or entertaining guests.

Ingredients

Sausage and Aromatics

  • 3 tablespoons olive oil, divided
  • 8 ounces uncooked sausage links (turkey, chicken, rabbit, or duck)
  • 1 medium-size (9-ounce) yellow onion, finely chopped (1 cup)
  • 4 ounces fresh cremini mushrooms (about 6 mushrooms), quartered
  • 2 teaspoons kosher salt
  • 4 anchovy fillets packed in oil (from 1 [2-ounce] can), drained
  • 4 teaspoons garlic cloves, minced

Rice and Stock

  • 2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
  • 4 cups chicken stock or vegetable stock
  • 1 tablespoon finely chopped preserved lemon

Vegetables

  • 8 ounces fresh pencil-thin asparagus, trimmed, cut into 1-inch pieces (1 1/4 cups)
  • 1 cup chopped fresh spinach (1 ounce)
  • 1 cup frozen or fresh sweet peas
  • 1/2 cup chopped radicchio (from 1 small radicchio)
  • 1/2 cup chopped fresh flat-leaf parsley

Instructions

  1. Heat Oil and Brown Sausage: Warm 2 tablespoons of olive oil in a large paella pan or wide skillet over medium-high heat. Add the sausage links and brown them on all sides until cooked through, about 5-7 minutes. Remove sausage from the pan and set aside.
  2. Sauté Onions and Mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add finely chopped yellow onion and quartered cremini mushrooms. Cook until softened and fragrant, about 4-5 minutes.
  3. Add Salt, Anchovies, and Garlic: Stir in kosher salt, anchovy fillets, and minced garlic cloves. Cook while stirring until anchovies dissolve and garlic is aromatic, about 1-2 minutes.
  4. Add Rice: Stir in the uncooked short-grain white rice, coating the grains with oil and aromatics. Cook for about 2 minutes to lightly toast the rice.
  5. Add Stock and Preserved Lemon: Pour in the chicken or vegetable stock and add the finely chopped preserved lemon. Stir gently to combine. Bring the mixture to a gentle boil.
  6. Add Vegetables: Arrange asparagus pieces, chopped spinach, sweet peas, and radicchio evenly over the rice without stirring. Return sausage links on top.
  7. Simmer Without Stirring: Reduce heat to low and simmer covered or uncovered (depending on your pan) for about 20-25 minutes, or until rice is tender and liquid is absorbed. Avoid stirring to allow a crust to form on the bottom (socarrat).
  8. Finish and Garnish: Once cooked, remove from heat and let stand for 5 minutes. Sprinkle chopped fresh flat-leaf parsley on top before serving.

Notes

  • Use short-grain rice like Spanish bomba or Italian arborio for authentic texture.
  • Preserved lemon adds a bright and tangy flavor; if unavailable, use lemon zest with a touch of salt.
  • You can substitute sausage with chorizo for a spicier flavor profile.
  • Maintain gentle simmer and avoid stirring once the stock is added to develop a crispy bottom layer called socarrat.
  • Vegetables can be varied seasonally; consider adding artichokes or bell peppers for extra color.

Find it online: https://lauracooks.com/spring-vegetable-paella-recipe/