Ingredients
- 2 small carrots
- 2 small turnips
- 10 asparagus spears, trimmed
- 2 very young, fresh artichokes
- 1 lemon, halved
- 2 cup vegetable stock
- 1/4 cup olive oil
- 2 cup scallions, cut into fine strips
- 1 clove garlic, finely chopped
- 11/4 cup quinoa
- 13/4 cup puréed canned tomatoes
- 1/2 tsp Spanish sweet smoked paprika
- 1/4 tsp saffron threads, toasted and pounded salt
Directions
*For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven.
Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels. Cut the stalks off the asparagus. Keep 7 of the asparagus tips whole. Chop the remaining 3 tips into very fine rounds, then set aside in iced water. Blanch the broad (fava) beans in boiling water for 5 seconds, then immediately refresh under cold water; drain. Peel off the remaining tough skins (they should slip off easily). Trim the artichokes, removing any tougher outer leaves (if the artichokes are young and tender, you will not need to worry about removing the hairy choke). Rub them all over with the cut lemon to prevent oxidation and discoloration. Set aside in water acidulated with lemon juice.
Next, preheat the oven to 150C/300F/Gas Mark 2, and heat the Vegetable Stock, but do not allow it to boil.
Heat the olive oil in a paella pan over medium heat, and sauté the carrots, turnips, broad (fava) beans, asparagus (except the chopped tips), artichokes and spring onions for 2 minutes. Add the garlic to the center of the pan and continue cooking until the vegetables are softened and lightly browned.
Add the quinoa and sauté until translucent, without allowing it to burn, just as if it were rice for a paella. Add the sofrito or passata, and stir with a wooden spatula, scraping the bottom of the paella pan thoroughly. Allow to thicken, then add the paprika. Cook for a few seconds more, taking care that it does not burn. Pour in the hot Vegetable Stock, stir and bring to a boil. Add the saffron and continue to cook over very high heat. If you have a times, set to 17 minutes.
After 5 minutes, the quinoa rises to the surface. Taste the stock and add a little salt if needed, bearing in mind that the seasonings and flavors will become more pronounced as the liquid reduces.
Carefully transfer the paella pan to the oven for 12 minutes. Remove the paella pan from the oven and allow to rest for 3 minutes. Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately.
Recipe from Paella by Alberto Herraiz/Phaidon, 2011.
