{"id":56945,"date":"2016-05-26T09:16:51","date_gmt":"2016-05-26T07:16:51","guid":{"rendered":"https:\/\/ellerepublic.de\/lamm-paella-mit-fenchel-und-artischocken\/"},"modified":"2020-05-19T20:53:54","modified_gmt":"2020-05-19T18:53:54","slug":"lamb-paella","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lamb-paella\/","title":{"rendered":"Lamb Paella with Fennel, Artichokes and Tomato"},"content":{"rendered":"

It’s easy to be inspired by Yotam Ottolenghi. And this lamb paella recipe was definitely inspired by his cookbook Plenty<\/a> which is a compilation of Ottolenghi’s recipes from the Guardian. Admittedly, this is a loose adaptation of his multi vegetable paella<\/a>. Yes, this is far from being vegetarian. Ottolenghi himself is not vegetarian, but this particular cookbook of his is. So with his version of course being completely sans<\/em>, needless to say, I deviated greatly. His recipe also included a wider variety of vegetables and naturally real<\/em> paella rice. I went for short grain brown rice (with a little wild rice mixed in) and subbed out some of the vegetables for locally sourced, organic lamb… plus I made a few other little changes, here and there. But despite my straying, even this lamb paella version seems to shine on the plate with all the amazing and distinctive tasting flavors. With a strong use of saffron, along with smoked paprika, cayenne pepper and fresh turmeric, and the unusual mix of fennel and artichokes, this may seem like a fleeting attempt to pay tribute to the classic paella. But I tell you this, this, the flavors are less than humble and far more interesting. .
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Lamb Paella is easy to make<\/h2>\n

I can count on both hands how many people I know actually have a paella pan at home — I live in an urban European city, who has space this sort of thing? — yes, a big fat zero. Apparently, the key to cooking paella is having a wide enough pan so that the rice cooks evenly. I used a wok. I love my wok. It\u2019s big and it\u2019s deep, which is perfect for stewing the lamb into tender tasty morsels. Which is also why I think it is necessary to cover the wok for last 25 minutes — for the stewing part. When preparing traditional paella you don\u2019t need to use a lid. Because the pan is so wide, everything cooks evenly, so it is specifically not meant to be stirred. What a change from risotto!
\nYes, and although this recipe takes an hour to cook, you actually don\u2019t have to do much after the first 10 or so minutes. It\u2019s amazing simple to pull together. You simply simmer the rice in its flavorful broth and wait for the magic to happen!<\/p>\n

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Lamb Paella with Fennel, Artichokes and Tomato<\/h2>
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