Jul 1, Asparagus and Manchego cheese paella

With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep's milk cheese in Spain. As its name suggests, Manchego hails from La Mancha, the stomping ground of Cervantes' Don Quixote.

Manchego is often savored alone or on a slice of bread. In this dish, the Manchego is grated and enhances the tenderness of the paella's shrimp and chicken. Parmesan can be used as an alternative to Manchego.

Serves 615 minutes preparation + 45 minutes cookingDifficulty: medium1/2 cup (4 fl. oz) olive oil3 skinless, boneless chicken breasts, cut into chunks1 large onion, chopped fine4 cloves garlic, minced1 1/2 cups (12 oz) rice2 cups (8 oz) broccoli florets, cut into bite-size pieces3 1/4 cups (26 fl. oz) chicken broth1/4 teaspoon powdered saffron8 oz uncooked shrimp14 oz canned asparagus tipsSalt and pepper, to taste3/4 cup (2 1/2) grated Manchego cheese

Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish.

Add the onion and garlic to the paella pan, and cook for 2 minutes. Add the rice, broccoli, both saffron, shrimp, and cooked chicken.

Reduce the heat to medium, cover, and cook for a further 20 minutes.

Mix in the asparagus tips and salt and pepper to taste. Cook for a further 5 minutes or until the chicken and rice are tender and the broth has been absorbed.

Remove the pan from the heat, sprinkle with the Manchego cheese, and serve.

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