Menestra de Verduras (Spanish Spring Vegetable Stew)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 2 medium Tomato, ripe
• 900 ml Vegetable stock, hot
• 4 pieces Artichoke
• 300 g Asparagus
• 200 g Green peas

1. Prepare the vegetables: peel and finely chop the onion, finely chop the garlic, and grate the tomatoes on the coarse side of a grater (discard the skins). Trim the asparagus and cut into bite-size lengths. Trim the artichokes, removing tough outer leaves and the choke, then quarter them.
2. Warm the olive oil in a large pot over medium heat. Add the onion and fine sea salt, then cook for 8 to 10 minutes, stirring, until soft and sweet but not browned. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the sweet paprika and stir for 20 seconds so it blooms in the oil. Immediately add the grated tomato and cook for 4 to 5 minutes, stirring, until it thickens slightly and loses its raw edge. Pour in the hot vegetable stock and bring to a gentle simmer.
4. Add the artichokes and simmer gently for 18 to 22 minutes, stirring occasionally, until they are nearly tender. Add the asparagus and green peas and continue to simmer for 6 to 8 minutes, until the asparagus is tender and the peas are hot through. Taste and adjust with a little more fine sea salt if needed.
5. Remove the pot from the heat and let the stew stand for 5 minutes so the flavours settle. Ladle into bowls, making sure each serving gets plenty of vegetables and broth. Serve warm, with a final drizzle of olive oil if you like.

Made this recipe? Rate it — a comment is optional.