Spring Paella

• 1/4 cup extra virgin olive oil
• 1/2 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
• 6 ounces green beans, ends trimmed and cut into 1-inch-long pieces
• 6 medium artichokes, trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
• 4 tender garlic shoots, root ends trimmed, outer layers peeled away, and only the last inch used
• 2 scallions (white and green parts), ends trimmed and roughly chopped
• 2 garlic cloves, finely chopped
• 4 ripe medium tomatoes peeled, seeded, and finely chopped or coarsely grated (see Notes)
• Salt
• 8 cups Vegetable Stock or Chicken Stock
• 1 teaspoon sweet pimenton
• 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
• 3 cups short or medium grain rice
• 1/2 pound live or preserved snails, cooked (See Notes)
• 1 pound asparagus, bottoms trimmed
• 1/2 cup shelled fresh peas

1. Prepare the sofrito.
2. In a 16-to 18-inch paella pan, heat the oil over medium heat.
3. Add the bell pepper, green beans, artichokes, tender garlic, and scallions and cook, stirring frequently, until they begin to brown and soften, 5 to 10 minutes.
4. Add the garlic cloves, tomatoes, and 2 pinches of salt and cook, stirring from time to time, over medium-low heat until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
5. Add 1 cup of the stock, bring to a simmer, and continue simmering until the liquid has evaporated, about 10 minutes.
6. When the liquid has evaporated in the sofrito, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
7. Add the remaining 7 cups of stock, increase the heat, and bring to a boil.
8. Check for salt and adjust the seasoning as needed.
9. Sprinkle in the rice.
10. With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
11. Do not stir again.
12. Cook, uncovered, for 5 minutes over high heat.
13. Distribute the snails, asparagus, and peas evenly around the pan.
14. Cook for another 5 minutes over high heat, then reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
15. Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

extra virgin olive oil, green bell pepper, green beans, artichokes, garlic, scallions, garlic, tomatoes, salt, vegetable, sweet pimenton, saffron threads, short, live, fresh peas

Taken from www.cookstr.com/recipes/spring-paella (may not work)