Lunchbreak: Salero chef Ashlee Aubin makes paella with spring vegetables

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

621 W. Randolph Street
(312) 466-1000

Paella with Spring Vegetables

1 cup Bomba rice
4 cup chicken broth
1 Tbs smoked hot paprika (optional)
1 pinch saffron (optional)

1/4 cup green onions and garlic – sliced thin
1/2 cup English peas
1/2 cup asparagus – sliced thin
1/2 cup pea tendrils or arugula
1/2 cup Wild mushrooms - washed
Or any assortment of spring vegetables

2 oz Manchego Cheese - shredded
1 lemon – juice of lemon
olive oil

Add a drizzle of olive oil to a large nonstick sauté pan and heat on medium. Add onions, garlic, and rice.  Sauté for 2 minutes, then add a pinch of salt and paprika and saffron if using. Spread out rice into a thin even layer and add 3 cups of chicken broth. Cook on medium heat, stirring once or twice, until broth has been mostly absorbed. Add all vegetables and remaining chicken broth.  Taste for seasoning. Cook until broth is absorbed and the rice and vegetables are fully cooked. Top with grated Manchego cheese, lemon juice and olive oil.