Spring Paella With Lamb Pancetta Peas And Artichokes Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

Steps:

• Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm.
• Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
• Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside.
• Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
• Add in the leek; cook/stir until softened, about 3 minutes.
• Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
• Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
• Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
• Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
• Pour in the warmed broth mixture; bring to a simmer.
• Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
• Meanwhile, slice the lamb into 1-inch pieces.
• When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
• Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
• Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.