Evan Mallett’s Spring Mushroom and Fiddlehead Paella
Spring Mushroom and Fiddlehead Paella with Saffron Rice, English Peas, Peppers, and Spring Garlic from Black Trumpet: A Chef’s Journey Through Eight New England Seasons (Chelsea Green Publishing, 2106) by Evan Mallet.
Photo Credit : Enna GrazierThis bright Spring Mushroom and Fiddlehead Paella with Saffron Rice, English Peas, Peppers, and Spring Garlic from Evan Mallett’s book Black Trumpet: A Chef’s Journey Through Eight New England Seasons (Chelsea Green Publishing, 2106) can easily be made vegetarian by omitting the sausage. Vegetable stock can also be substituted for the nettle brodo, which is our regular vegetable stock pureed with equal parts blanched wild stinging nettles. Stinging nettles, found in backyards everywhere, have been the scourge of many childhood romps, but anyone can overcome the painful laments on the uncooked plant by using heavy-duty gloves when harvesting and then boiling the plants. The nettle’s flavor is distinctly earthy yet mellow, and the health benefits rival those of chaga, quinoa, and yoga.
Ingredients
1 tablespoon olive oil
1 pound (455 g) sweet Italian sausage, sliced into 1/2-inch chunks
1 red bell pepper, medium dice
1/2 Spanish onion, medium dice
1 tablespoon minced garlic
1/2 cup assorted spring mush- rooms (morels, chicken mushrooms, oyster mushrooms)
1 cup Calasparra rice
1 teaspoon salt
2 cups nettle brodo (or vegetable stock)
1/2 cup fresh English peas
Pinch saffron
1/2 cup fiddlehead ferns
2 tablespoons chopped fresh chervil 4 leaves fresh sage, chopped
6 small cipollini onions or large ramp bulbs
1/2 teaspoon Red House Pepper Blend (page 22)
Chopped green garlic or crispy rings of fried morel mushrooms to garnish (optional)
Instructions
In a 12-inch paella pan over a medium flame, heat the olive oil and add the sausage chunks, pepper, and onion, stirring for 90 seconds. Stir in the garlic and mushrooms and simmer for 1 more minute, then add the rice and salt, stirring to coat everything in the pan. Add the remaining ingredients except the garnish and simmer, covered, over low to medium heat for 10 minutes. Check the rice, and if it is still a bit al dente, add more brodo/stock and simmer for 5 more minutes. Finish over a high flame to crisp up the sides of the paella, and serve right away, garnishing with fried garlic or morels.