One of my favorite times of the year in the spring, due to the amount of vegetables it brings with it. I try to take advantage of these months to consume them. Not only they are at their best -of price, flavor and nutrients-, but some of them -such as white asparagus- are not found the rest of the year.
This rice with spring vegetables It’s perfect for incorporating them all at once. It is prepared with broad beans, peas, artichokes and green and white asparagus, vegetables to which Serrano ham is added in small cubes to provide flavor and texture. It is a delicious unique dish to enjoy with the family.
The recipe is taken from the book “Sabores de siempre” by the popular Basque chef Karlos Arguiñano, of whom I declare myself an absolute fan. his kitchen is simple but tastyHis explanations are clear and easy to follow. This rice has been a success at home. We tell you how to do it.
We clean the artichokes by removing the toughest outer leaves, cutting the tips and removing the skin from the stems. Cook them in a saucepan with boiling water, with a few sprigs of parsley and a little salt, for 10 minutes. Drain them, cut them into quarters and reserve them.
We remove the lower part of the green asparagus and cut them into two-centimeter pieces. Peel the white asparagus and cut it into discs. Cook the green and white asparagus together with the broad beans and peas in a saucepan with boiling water and a pinch of salt for five minutes. Strain and reserve the broth and vegetables. separately.
Finely chop the garlic cloves and brown them. in a wide casserole with a splash of oil. Add the chopped serrano ham and sauté. Add the peeled and diced tomatoes and continue to sauté for a couple more minutes.
Then we add the asparagus, peas and broad beans. Stir before adding the rice and broth, three parts of broth for each part of rice. Season and cook for eight minutes. Add the artichokes and cook for ten more minutes.
After the time has elapsed, cover the casserole with a clean kitchen towel and let the rice rest five minutes before serving.
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With what to accompany the rice with spring vegetables
to accompany the rice with seasonal vegetables by Karlos Arguiñano, We suggest you start with a light starter such as salmon, mango and avocado salad, to end with rice as the main course. A glass of good chilled white wine and enjoy the day.
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