Embark on a culinary journey to the vibrant streets of Spain with our delightful Asparagus and Manchego Paella recipe. This traditional dish combines the鮮嫩 of asparagus, the savory notes of Manchego cheese, and the aromatic flavors of saffron, paprika, and garlic. Prepare to savor every bite of this classic Spanish dish, which is hearty enough for a satisfying meal yet elegant enough for a special occasion.
Our comprehensive guide includes step-by-step instructions, cooking tips, and a detailed ingredient list to ensure your paella turns out perfectly. We'll also introduce you to variations of this beloved dish, such as the Seafood Paella, a sumptuous combination of shrimp, mussels, and calamari, and the Vegetarian Paella, a vibrant medley of assorted vegetables.
Whether you're a seasoned paella enthusiast or a curious home cook eager to try something new, our Asparagus and Manchego Paella recipe is sure to impress. Gather your ingredients, put on your apron, and let's embark on this culinary adventure together!
SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE
Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make
Provided by Matt Tebbutt
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 340 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.15 milligram of sodium
PAELLA WITH ASPARAGUS AND SUGAR SNAP PEAS
Steps:
- Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again.
- Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat. Add reserved shrimp shells; simmer 10 minutes. Bring wine to simmer in small saucepan over medium heat; add saffron and set aside 5 minutes to steep. Strain saffron-infused wine into 8-cup measuring cup. Strain in shrimp broth. Add enough chicken broth to measure 5 cups broth mixture.
- Heat oil in large wide pot (at least 3 inches deep) over medium-high heat. Add chorizo and sauté until lightly browned, breaking into 1/2-inch pieces with side of spoon, about 5 minutes. Add onions. Reduce heat to medium and sauté until onions are slightly soft, about 5 minutes. Add garlic and stir 2 minutes. Add tomato and peppers. Sauté until tomato is soft and juices evaporate, about 3 minutes. Mix in paprika and salt, then rice. (Asparagus, broth mixture, and rice mixture can be prepared 2 hours ahead. Let each stand at room temperature.)
- Preheat oven to 350°F. Add broth mixture to rice mixture and bring to boil over high heat, stirring frequently. Reduce heat to low and simmer 2 minutes, stirring occasionally. Remove pot from heat. Scatter shrimp over. Tuck clams and mussels into rice mixture, hinged side down. Place pot in oven and bake paella, uncovered, 15 minutes. Sprinkle peas and asparagus over. Continue to bake until broth is absorbed, rice is tender, and clams and mussels open, about 5 minutes longer. Transfer pot to work surface. Cover with foil; let stand 5 minutes.
- Transfer paella to large shallow dish. Garnish with lemon wedges and serve.
ASPARAGUS AND MANCHEGO PAELLA
Delicious paella with asparagus, broccoli, shrimp, chicken, and manchego cheese. From "Paella Paella" by Ballinger and Ballinger.
Provided by Da Huz
Categories Chicken Thigh & Leg
Time 40m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet that has a lid.
- Fry onion until browned.
- Add chicken and brown on all sides.
- Add garlic and cook 1 minute.
- Add rice, broccoli, chicken broth, saffron, and shrimp. Reduce heat to medium and cook, covered, for 20 minutes. Do not stir!
- Add asparagus on top, cover again and cook 5 minutes, or until asparagus and rice are tender and chicken is cooked through.
- Serve topped with manchego.
Nutrition Facts : Calories 388.1, Fat 15.9, SaturatedFat 2.4, Cholesterol 57.3, Sodium 505.5, Carbohydrate 44.8, Fiber 3, Sugar 1.9, Protein 17.4
SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE
I added the manchego cheese. I couldn't help it. If you cannot find good quality fresh asparagus I suggest Trader Joe's frozen asparagus tips for this recipe. Use the best olive oil you can find (most expensive doesn't always indicate the best quality). From Vegetarian: Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Citrus
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.4, Fat 9.7, SaturatedFat 1.4, Sodium 21.3, Carbohydrate 22, Fiber 6.7, Sugar 13.8, Protein 4.5
Tips:
- Use fresh, seasonal ingredients: This will ensure that your paella is packed with flavor and nutrients.
- Don't overcrowd the pan: This will prevent the rice from cooking evenly.
- Cook the rice over medium heat: This will prevent it from burning or sticking to the pan.
- Add the liquid gradually: This will help the rice absorb the flavor of the liquid and prevent it from becoming mushy.
- Let the paella rest before serving: This will allow the flavors to meld and the rice to absorb any remaining liquid.
Conclusion:
Asparagus and Manchego paella is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a tapas snack. It is a great way to use up seasonal asparagus and Manchego cheese, and it is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give asparagus and Manchego paella a try. You won't be disappointed!
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