Sort ingredients
willa
QR Code
Listen
Pdf
You’ll need to soak the saffron in two tablespoons of just-boiled water for 10 minutes.
Put the oil in a wide, shallow pan on a medium heat, then fry the lamb pieces, turning often, for five or six minutes, until browned all over.
Lift out with a slotted spoon and set aside.
In the same pan, saute the onion and garlic for five minutes, just until softened.
Stir in the smoked paprika and saffron, then add the rice.
Deglaze the pan with the sherry, then let it bubble away until it’s nearly evaporated.
Return the lamb to the pan, pour in the hot stock, then simmer for 15 minutes without stirring.
Scatter the asparagus over the top and leave to cook for another five minutes, until both the spears and the rice are tender.
Squeeze over the lemon juice, season and serve straight from the pan.