Seafood Paella with Spring Vegetables
This healthy paella recipe is inspired by the bounty of Provençal farmers' markets. Instead of sausage and chicken, fresh artichoke, green beans, fennel and onion are nestled with shellfish and white fish to create a light but delicious recipe. Serve with lemon wedges, if desired.
Equipment: 13- to 14-inch paella pan
Tips: Monkfish is known for its huge mouth and teeth, but only the tail is edible. It's sometimes called "poor man's lobster" for its similarity in taste and texture. Look for sustainably caught monkfish from the U.S. Atlantic.
To prep a fresh artichoke:
1. Trim 1/2 to 1 inch from the stem end. Peel the stem with a vegetable peeler.
2. Trim 1/2 inch off the top.
3. Remove the small, tough outer leaves from the stem end and snip all spiky tips from remaining outer leaves using kitchen shears.
4. Cut in half lengthwise and scoop out the fuzzy choke with a melon baller or grapefruit spoon.
Keep artichokes from browning by rubbing the cut edges with a lemon half or putting them in a large bowl of ice water with lemon juice.
1 1/2 starch, 2 1/2 vegetable, 1 1/2 lean meat, 3 fat