Asparagus And Manchego Paella Food

SPANISH VEGAN PAELLA

Steps:

• Steep saffron: In a small bowl, add the saffron threads to 3 tablespoons warm water, let set 10 minutes to steep. If using turmeric, skip this step and add turmeric with the other spices.
• Saute: Heat olive oil/broth over medium heat in a large wide flat-bottomed pan or paella pan (a dutch oven or large pot would also suffice). Add onions and bell peppers, cook until tender, about 5 minutes. Add garlic, green beans, tomatoes, smoked paprika, red pepper flakes and bay leaves, cook another 3 minutes stirring frequently. For softer veggies, cook another 7 minutes or so, totaling 10 minutes after adding the latter ingredients.
• Add rice + broth: Add in the rice, broth, saffron mixture/turmeric and salt. Gently move the vegetables around so the rice falls to the bottom of the pan as much as possible.
• Boil + simmer: Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 15 minutes. Do not stir the rice. If using a large paella pan (15 inches or so) you'll want to rotate the pan over the burner every so often to help cook the rice evenly. Stay in the kitchen and clean up so you're right there to adjust the pan when needed. If liquids seem to boil off too quickly, add a little extra warm water/broth.
• Add peas and artichokes: After 15 minutes of cooking, scatter the peas and artichoke hearts on top, cook for 5 minutes more.
• Cover to steam: Turn off heat and cover for 10 minutes with a kitchen towel or other cover of choice. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the artichoke hearts and any other optional ingredients added as noted below. Once done, lightly fluff the rice and serve. Discard bay leaves before eating. Season with salt, pepper or more paprika to taste.
• Serve: Garnish with chopped parsley. Pairs perfectly with a side of leafy greens and a big squeeze of lemon over top. Enjoy straight from the pan or serve in individual bowls.
• Serves 4 - 6

SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE

Steps:

• Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
• Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
• Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS

Steps:

• Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
• Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
• In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
• Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

LOBSTER PAELLA

Steps:

• Use an 18" paella pan or 2 14" paella pans. If using 2 pans, divide ingredients below between the 2.
• Make/buy lobster stock.
• Cook lobster in the shell as preferred. This can be done a day ahead. You need to cut the tails lengthwise to get the needed 12 portions. Be sure to remove any pieces of broken shell. If cooked ahead store in the refrigerator but take out before you get started.
• Grate onion using a box grater or use a food processor.
• Mince garlic or pass through garlic press.
• Toast saffron in a small pan for 1 minute. Crush with a mortar/pestle or spoon into a powder.
• Put stock into a large pot with the lemon juice and saffron. Keep warm over low heat.
• Heat the paella pan(s) on a large burner over low heat until hot (250F).
• Add olive oil to pan and swirl to coat. Heat oil until glistening.
• Brown chorizo slices if using. Remove from heat and set aside. Deglaze pan with wine.
• Add onion and cook until softened, 3-5 minutes.
• Add tomato paste, paprika and garlic and stir to combine. Move to the center of the pan.
• Cook over very low heat until sofrito has turned into a dark red "jam". Add a bit of white wine if the mixture starts to stick. Do not let this burn. This will take about 30 minutes.
• Deglaze with wine.
• Add the rice into the sofrito-wine mixture and stir well to coat the rice. Spread rice into an even layer.
• Add the lobster stock and Pernod if using, being careful not to disturb the rice.
• Bring to a boil then reduce to a simmer. Turn the pan as necessary to keep all areas simmering.
• Cook, without stirring, until the rice is visible at the level of the liquid (8-10 minutes).
• Add the mussels/clams evenly pushing them into the rice.
• Continue to cook the rice for 5 minutes.
• Add the raw shrimp evenly pushing them into the rice.
• Cook until the rice is just done. Remove from heat. Add chorizo to the rice then distribute the lobster tails around the paella pushing into the rice.
• Cover with foil or lid and let sit for 5 minutes until the seafood is fully cooked and heated through.
• Creating the socarrat.
• Uncover the pan and put over high heat. You should hear a faint crackling sound and it will smell toasty sweet but not burnt.
• Remove from the heat. Sprinkle with the peas, parsley & tarragon and garnish with lemon wedges. Put the cover back on. Set aside to rest for 5-10 minutes then serve.

ASIAN NOODLES WITH ASPARAGUS AND SHRIMP

Steps:

• Cook noodles according to package directions, omitting salt and fat.
• Meanwhile, combine chicken broth and the next 6 ingredients, stirring well.
• Heat vegetable oil in a large nonstick skillet over med-high heat.
• Add in garlic; stir/saute 45 seconds; add in asparagus; stir/saute 2 minutes.
• Add in shrimp and stir/saute 2 minutes or until shrimp are done.
• Add in broth mixture and onions to pan; cook over medium heat until hot.
• Add in noodles, tossing gently to coat.

SMOKY CHICKPEAS WITH SPINACH, TOMATO AND MANCHEGO CHEESE, TAPAS

Steps:

• Prepare eggplant by preheating oven to 375ºF/175ºC.
• Dice unpeeled eggplant into 1 inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with the sides lined with foil or parchment paper. Bake for 30 minutes until golden brown and tender.
• Heat remaining oil in large nonstick sauté pan over medium heat. Add onion, garlic and smoked paprika. Sauté 1 minute to soften the onions.
• Add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes.
• Add spinach, eggplant and cheese. Cook until heated through and cheese is melted.

SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE

Steps:

• In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
• Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
• In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
• In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
• Add shaved manchego to each salad serving if desired.
• Serve with crusty bread.

QUICK CHICKEN PAELLA

Steps:

• In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
• Remove and set aside.
• Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
• Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
• Add the tomatoes, rice and stock and bring to a boil.
• Return the chicken to the skillet.
• Reduce the heat, cover and simmer for 25 minutes or until the juices run clear when the chicken is pierced and the rice is almost tender.
• Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.