Directions

PREP 🥒

1. Place the vegetable broth into a medium pot and bring to a boil, then remove from the heat add the saffron. Allow the saffron to bloom off the heat.

2. Meanwhile, snap off the woody ends of the asparagus. Slice off the tips, then slice the stalks into thin rounds.
3. Julienne the red bell pepper and dice the onion.
4. Cut the lemon into wedges.
5. Gently wash the morel mushrooms.

HOW TO COOK 🍳

1. Heat the paella pan over medium-high heat.

2. Add half of the olive oil and heat until shimmering.
3. Add the bell pepper and onion to the pan and lightly caramelize.
4. Turn the heat to medium-low and add the salmorra. Stir for a few minutes to lightly brown the salmorra, then add the rice. Continue stirring until the rice is coated with the salmorra; about 2 minutes.

5. Add the hot stock to the pan, along with a pinch of S&P Seasoning. Allow the rice to boil, stirring constantly, for 5 minutes.

6. Turn the heat down to maintain a gentle simmer.
7. Simmer for 13 minutes.  Don't stir!

8. While the paella is simmering, heat the remaining olive oil in a medium saute pan and quickly saute the morel mushrooms.  Finish the cooked mushrooms with a sprinkle of lemon juice and S&P Seasoning and reserve.

9. Once the paella has simmered, add the sauteed mushrooms and sliced asparagus on top.
10. Seal the pan with aluminum foil. Cook, covered in foil, for an additional 3 minutes (this technique is to help create that crispy socarrat on the bottom of the pan!).
11. Portion up the paella and enjoy with wedges of lemon!  Don’t forget to scrape up the socarrat and share with everyone!