Saffron Paella with Walnut Chorizo & Fresh Fava Beans

Saffron Paella

with Walnut Chorizo & Fresh Fava Beans

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dinner

If you’re not familiar with paella, it hails from the Spanish port city of Valencia, and traditionally features rice, vegetables, and saffron. Ours also includes spicy walnut chorizo, artichokes, and sweet, fresh fava beans, all of which are rich in fiber and have anti-inflammatory properties. Be sure to scrape the crunchy rice that sticks to the bottom of the pan, also known as “socorrat.” Experienced chefs find this to be a crucial component!

Winter Recipes Comfort Foods High-Protein Soy-Free Nuts Beans/Legumes Dinner Spanish
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
540
FAT
23g
CARBOHYDRATES
79g
PROTEIN
21g

MAIN INGREDIENTS

  1. 4 oz tomatoes
  2. 1 yellow bell pepper
  3. 1 onion
  4. 2 garlic cloves
  5. 4 artichoke hearts
  6. ½ cup brown basmati rice
  7. Saffron threads
  8. ½ tsp smoked paprika
  9. ¼ tsp cumin
  10. ⅓ cup walnuts
  11. ½ tsp chorizo chili spice
  12. ¼ tsp taco spice
  13. Fresh parsley
  14. 8 oz fava beans
  15. 1 lemon
  16. 1 tbsp + 1 tsp olive oil
  17. Salt and pepper

TOOLS

  • Medium pot
  • Food processor
  • Ovenproof skillet or casserole dish

INSTRUCTIONS

1
GET YOUR VEGGIE ON
Rinse and dry the tomatoes and bell pepper. Trim, deseed, and thinly slice the bell pepper. Peel and chop the onion. Slice the garlic. Drain the artichoke hearts and cut in half lengthwise.
2
RICE RICE BABY
Heat the oven to 450°F. Place a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Add the pepper, onion, garlic, and sprinkle with salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the rice and continue to cook, stirring occasionally, until shiny, 1 to 2 minutes.
3
GET FRAGRANT
Stir in the saffron, paprika, and cumin and cook, stirring frequently, until the spices are fragrant, about 1 more minute. Add 2¼ cups water and 1 tsp salt to the skillet. Bring rice to a boil. Add the tomatoes and artichokes on top of the rice. Place paella in the oven and roast, undisturbed, until rice is tender and pan is dry, about 22 to 25 minutes.
4
MAKE THE WALNUT CHORIZO
In a food processor, combine the walnuts, chorizo chili spice, taco spice, and 1 tsp olive oil. Pulse until well mixed and walnuts are coarsely ground. Season with salt. Rinse, dry, and chop the parsley leaves.
5
FAVAS!
Place a medium pot of water over high heat and season with salt. Remove the favas from their large outer pot. Once the water is boiling add the favas to the pot. Cook for 2 to 3 minutes, drain, and rinse under cold water. Remove the bean from the smaller shell by squeezing from one side of the pod. Discard the shell and set the favas aside.
6
FINISH IT UP
Rinse and halve the lemon. Once the paella is finished, top with the juice from half of the lemon, favas, walnut chorizo, and garnish with parsley. Serve with extra lemon.