Entree: Spain – La Rioja – Menestra de Verduras (A traditional La Rioja vegetable medley of sautéed and braised seasonal vegetables often finished with olive oil and cured ham)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 4 oz (115 g) jamón serrano, diced
- 1 medium onion, about 8 oz (225 g), thinly sliced
- 2 garlic cloves, about 0.2 oz (6 g), minced
- 2 medium carrots, about 6 oz (170 g), sliced on the diagonal
- 8 oz (225 g) fresh artichoke hearts, quartered (or jarred, drained)
- 1 cup (150 g) fresh or frozen peas
- 1 cup (150 g) shelled broad beans (fava beans) or lima beans
- 8 oz (225 g) asparagus, trimmed and cut into 1- to 2-inch pieces
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) light chicken or vegetable stock
- 1 bay leaf
- 1/4 tsp (1.5 g) smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- 2 hard-boiled eggs, about 50 g (each), quartered for garnish (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large wide sauté pan or cazuela over medium heat. Add the diced jamón serrano and sauté until it renders fat and begins to crisp, about 3–4 minutes.
2. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes.
3. Stir in the minced garlic and smoked paprika and cook 30 seconds until fragrant.
4. Add the carrots and artichoke hearts; cook 5 minutes to start softening. Pour in the white wine and scrape up any browned bits from the pan; reduce the wine by half, about 2–3 minutes.
5. Add the stock, bay leaf, peas, broad beans, and asparagus. Bring to a gentle simmer, cover partially, and cook until all vegetables are tender but not mushy, about 8–12 minutes depending on vegetables.
6. Taste and adjust seasoning with salt and pepper. Remove and discard the bay leaf. If the mixture seems dry, add a splash of stock or water to achieve a glossy coating.
7. Finish by drizzling with a little extra-virgin olive oil and folding in chopped parsley. Arrange on a serving platter and garnish with quartered hard-boiled eggs if using.
8. Serve warm with crusty bread or roasted potatoes, typical of La Rioja family meals.