Spring Paella With Lamb, Pancetta, Peas, And Artichokes

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• Servings: 6
• 5 cups chicken broth
• 1/4 teaspoon saffron thread
• 1 1/2 lbs loin lamb, trimmed of any surface fat
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons olive oil
• 6 ounces thick-cut pancetta, diced
• 1 large leek, and pale green parts, sliced in half lengthwise, then thinly sliced
• 8 baby artichokes, halved, dark outer leaves removed, and stems trimmed
• 1 cup dry light wine, preferably a spanish wine
• 2 tablespoons chopped rosemary
• 2 1/2 cups arborio rice or 2 1/2 cups valencia rice
• 1 1/2 cups shelled fresh peas or 1 1/2 cups thawed frozen peas

Recipe

• 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.