José Pizarro’s recipe for spring lamb and asparagus rice with saffron and fino

Even though the lamb is the star of this dish, it’s the asparagus that truly makes me happy. The arrival of asparagus season always feels like a little celebration of spring and longer, brighter days ahead. British asparagus, the best in the world, adds a fresh, seasonal touch that makes this rice really special. It’s the perfect one-pot recipe for the first al fresco meal of the year, with simple ingredients that come together beautifully, and with saffron bringing its delicate aroma and golden warmth. This is a great minimal-effort way to enjoy the new season – and every bite.

Spring lamb and asparagus rice with saffron and fino

Prep 10 min
Cook 35 min
Serves 4

2 tbsp olive oil
300g lamb leg steaks, diced
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely sliced
1 tsp sweet smoked paprika
1 pinch saffron, soaked in 2 tbsp just-boiled water for 10 minutes
300g Spanish short-grain rice (eg, bomba)
120ml fino
850ml hot chicken stock, or vegetable stock
300g British asparagus, trimmed and cut into thirds
Juice of ½ lemon
Salt and black pepper

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.