Spring Paella With Lamb, Pancetta, Peas, and Artichokes

Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

Use a paella pan.

Ingredients Nutrition

Directions

  1. 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.
  2. Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
  3. 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.
  4. Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
  5. Add in the leek; cook/stir until softened, about 3 minutes.
  6. Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
  7. Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
  8. Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
  9. Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
  10. Pour in the warmed broth mixture; bring to a simmer.
  11. Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  12. Meanwhile, slice the lamb into 1-inch pieces.
  13. When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
  14. Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
  15. Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

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