Spring Paella With Lamb, Pancetta, Peas, and Artichokes |
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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 6 |
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Use a paella pan. Ingredients:
5 cups chicken broth |
1/4 teaspoon saffron thread |
1 1/2 lbs loin lamb, trimmed of any surface fat |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 tablespoons olive oil |
6 ounces thick-cut pancetta, diced |
1 large leek, white and pale green parts, sliced in half lengthwise, then thinly sliced |
8 baby artichokes, halved, dark outer leaves removed, and stems trimmed |
1 cup dry light white wine, preferably a spanish wine |
2 tablespoons chopped rosemary |
2 1/2 cups arborio rice or 2 1/2 cups valencia rice |
1 1/2 cups shelled fresh peas or 1 1/2 cups thawed frozen peas |
Directions:
1. Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm.
2. Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
3. Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside.
4. Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
5. Add in the leek; cook/stir until softened, about 3 minutes.
6. Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
7. Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
8. Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
9. Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
10. Pour in the warmed broth mixture; bring to a simmer.
11. Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
12. Meanwhile, slice the lamb into 1-inch pieces.
13. When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
14. Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
15. Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
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