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"  For paella purists, the dish is really all about the rice. Not for them the versions that Spanish restaurants prepare to lure tourists, laden with chicken, shrimp, sausage and too much else. Aficionados want to taste the rice, preferably plump Spanish grains (Calasparra and Bomba varieties are tops) glistening with olive oil and scented with saffron. The grains must simmer in a well-seasoned broth in a wide, shallow pan so that the rice finishes clingy yet firm to the tooth. With spring&amp;#039;s first flush of vegetables comes a reason to try a nearly meatless rendition of Spain&amp;#039;s most famous rice dish. Start with a sofregit (flavor base) of slow-cooked leeks, garlic, parsley and tomatoes. Add paprika for color, chorizo for depth. Scout farmers&amp;#039;markets for the first tender fava beans, artichokes, peas and asparagus to scatter like green gems on the surface. Pour a Spanish wine, a youthful Ribera del Duero is a good choice, with your paella and follow with a crisp green salad.   Spring Vegetable Paella 1/2 lemon 8 baby artichokes, 1 1/2 to 2 oz. each 16 medium asparagus 1/2 cup shelled English peas 3/4 cup shelled but unpeeled fava beans 3 to 4 ripe plum tomatoes 3 1/2 cups unsalted chicken broth Generous 1/4 teaspoon saffron threads 1 tbsp. kosher salt 5 tbsp. olive oil 3 oz. Spanish chorizo, sliced 1/4 inch thick 1 cup thinly sliced leeks, white and pale green parts only 4 large cloves garlic, minced 1 1/2 tsp. sweet Spanish paprika 2 tbsp. minced Italian parsley 2 cups Spanish short-grain rice, such as Calasparra or Bomba 1 cup canned chickpeas, rinsed and drained 1 red bell pepper, roasted, peeled and cut into strips Fill a small bowl with cold water and add the juice of the 1/2 lemon. To trim the artichokes, peel back the outer leaves until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Immediately place the trimmed artichokes in the lemon water to prevent browning. Cut the asparagus on the diagonal into 1-inch pieces, using the top 4 inches only. Bring a pot of salted water to a boil over high heat. Drain the artichokes and add them to the boiling water. Cook until barely tender (they will cook further in the paella), then transfer to a colander with a slotted spoon. When cool, cut in half and drain on paper towels. Add the asparagus to the boiling water and cook until barely tender; remove with a slotted spoon to a bowl of ice water. Drain when cool. Add the peas to the boiling water and cook until barely tender; remove with a slotted spoon to a bowl of ice water. Drain when cool. Add the fava beans to the boiling water and blanch for 30 seconds; drain and transfer to a bowl of ice water. Drain when cool, then peel the beans. The outer skin should slip off easily. Halve the tomatoes lengthwise and scoop out the seeds with your fingers. Holding the cut side of a tomato half against the large holes of a four-sided box grater, grate until only the thin tomato skin remains in your palm. You should have about 1/2 cup tomato pulp. Preheat the oven to 325\u00B0F. Meanwhile, bring chicken broth, saffron and salt to a simmer in a small saucepan, then reduce the heat to keep the broth hot but not boiling. In a paella pan that measures 12 inches across the bottom (or a wide, shallow pan of that size with sides up to 4 or 5 inches), heat the olive oil over moderate heat. Add the chorizo and brown the slices on both sides, about 2 minutes per side. Set aside. Add the leeks, reduce heat to moderately low and cook, stirring often, 10 minutes. Add garlic and saut\u00E9 1 minute. Add tomato, paprika and parsley and saut\u00E9 10 minutes, stirring often. Add rice and saut\u00E9 2 minutes, stirring. Add hot chicken broth, chickpeas and browned chorizo. Cook 6 minutes, adjusting the heat so the paella simmers steadily but not vigorously. Working quickly, scatter the artichokes, asparagus, peas and fava beans evenly over the surface, gently pushing them down into the liquid with a wooden spoon. Arrange the pepper strips decoratively on top. Transfer the paella to the oven and bake uncovered for 12 minutes. Remove from the oven and cover tightly with heavy-duty aluminum foil. Let rest 10 minutes before serving. Serves 6. For additional information view The Rice of Spring June 2007 Resources "^^<http://www.w3.org/2001/XMLSchema#string>
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