Name: Paella with Asparagus and Sugar Snap Peas
Yield: Makes 6 servings
Ingredients: 1 pound slender asparagus, trimmed, cut into 1-inch lengths; 5 cups (about) low-salt chicken broth, divided; 1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved; 3/4 cup dry white wine; 1/2 teaspoon crumbled saffron threads; 1/4 cup olive oil; 2 Spanish chorizo sausage links (6 ounces), casings removed; 2 1/2 cups chopped onions; 3 large garlic cloves, finely chopped; 1 large tomato (12 to 13 ounces), halved, seeded, cut into 3/4-inch cubes; 1/3 cup drained roasted canned Piquillo peppers or drained roasted red peppers from jar, coarsely chopped; 2 teaspoons Pimentón de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika; 1 teaspoon salt; 2 1/2 cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice (about 17 ounces); 18 small littleneck clams (about 1 1/4 pounds), scrubbed; 24 mussels, scrubbed, debearded; 5 ounces sugar snap peas, trimmed; Lemon wedges

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Paella with Asparagus and Sugar Snap PeasScott Peterson

The unofficial national dish of Spain, paella makes a fantastic main course for entertaining. Once you've prepped the components a couple of hours ahead, the finished product comes together in about 30 minutes. Just add a green salad dressed with Sherry vinaigrette. What to drink: Chilled Spanish rosé (called rosado); Rick Rodgers likes Las Rocas de San Alejandro Rosado.

Recipe notes

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