List of Ingredients
- 14 OZ. of “Vialone nano” risotto rice
- 11 OZ. of fresh fava beans, in their pods
- 7 OZ. of flat green beans
- 7 OZ. of fresh peas, shelled
- 4 OZ. of taccole or mangetout
- 2 OZ. of cooked borlotti beans
- 2 OZ. of Cooked cannellini beans
- 2 OZ. of cooked chickpeas
- 2 of sachets saffron
- 1 of Red chili pepper
- 1/2 red onion
- Paprika
- Parsley
- Extravirgin olive oil
- Vegetable broth
- Salt
Method
To make paella with spring vegetables, first shell the fava beans. Wash the flat green beans and trim the ends, then chop. Separate the onion into layers. Stir the saffron into 6 cups of broth to season.
Grease a two-handled, oven-proof paella pan with a drizzle of oil; brown the onion, the fava beans, the flat green beans, the mangetout, and the peas; moisten with 2 ladlefuls broth, and cook for 2 minutes, seasoning with salt at the end. Wipe the pan clean, drizzle with more oil, and toast the rice for 1-2 minutes.
Add the green vegetables, borlotti and cannellini beans, garbanzos, and chili pepper; moisten with the broth, then transfer the pan to the oven and finish cooking in the oven at 350°F for 20 minutes. Remove the paella from the oven, top with a sprinkling of paprika and a handful of parsley leaves, then serve.