Introduction
Paella with Asparagus and Sugar Snap Peas is a delightful twist on the traditional Spanish dish. Infused with fresh ingredients like asparagus, sugar snap peas, and premium shrimp, this recipe promises an explosion of flavors that will transport you to coastal Spain right in your kitchen.
Tips for this Recipe
Ensure all vegetables are freshly prepared and seasoned well to bring out their natural flavors. Sautéing the saffron threads before adding broth will release their aromatic essence, essential for authenticity in taste.
Why you will love this recipe
This Paella combines classic Spanish ingredients with modern twists like asparagus and sugar snap peas, creating a vibrant dish that appeals to both traditionalists and innovators of cuisine. Its unique flavor profile makes it an exciting addition to any table seeking bold culinary adventures.
Ingredients
1 pound slender asparagus, trimmed, cut into 1-inch lengths
5 cups (about) low-salt chicken broth, divided
1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved
3/4 cup dry white wine
1/2 teaspoon crumbled saffron threads
1/4 cup olive oil
2 Spanish chorizo sausage links (6 ounces), casings removed
2 1/2 cups chopped onions
3 large garlic cloves, finely chopped
1 large tomato (12 to 13 ounces), halved, seeded, cut into 3/4-inch cubes
1/3 cup drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped
2 teaspoons Pimentón de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika
1 teaspoon salt
2 1/2 cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 17 ounces)
18 small littleneck clams (about 1 1/4 pounds), scrubbed
24 mussels, scrubbed, debearded
5 ounces sugar snap peas, trimmed
Lemon wedges
Adviced equipments
– Large Paella Pan
– Asparagera (Asparagus Peeler)
– Sugar Snap Peas Pod Remover
– Large Mixing Bowls
– Stainless Steel Knife Set (Slicer)
– High-Heat Saute Pan
– Measuring Cups & Spoons
– Wooden Spatula or Tongs
– Kitchen Scale (Optional)
– Serving Platter or Large Bowl
History of the recipe
Paella has its roots in Valencia, Spain. Originally a dish for farmers cooked over an open fire with whatever ingredients were on hand, this modern version blends tradition with contemporary gourmet twists to honor its humble beginnings while delivering richness and depth of flavor that celebrates the essence of Spanish cuisine.
fun facts about this recipe
1. Asparagus, a spring vegetable celebrated for its unique taste and crunchy texture, perfectly complements the sweetness and earthiness of sugar snap peas in this recipe, symbolizing freshness and vitality.
2. Saffron threads are not just an ingredient; they’re a treasure trove of culinary history dating back centuries as one of the most prized spices, contributing to both the color and flavor of this Paella with Asparagus and Sugar Snap Peas.
3. Chorizo sausage adds depth to the dish; a staple in Spanish cooking since Roman times when it was initially created as a way to preserve meat, now offering an irresistible smoky flavor that complements the seafood and vegetables beautifully.
