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Spring Vegetable Paella

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges;

  2. 2 tablespoons chopped fronds reserved

  3. 12 ounces baby carrots (from about 4 bunches), trimmed, peeled

  4. 8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)

  5. 8 ounces 1 1/2-inch red-skinned new potatoes, halved

  6. 1/4 cup plus 3 tablespoons olive oil

  7. 1/4 cup plus 1 tablespoon chopped fresh parsley

  8. 4 garlic cloves, chopped

  9. 1 tablespoon paprika

  10. 1 teaspoon saffron threads, crushed

  11. 1 teaspoon salt

  12. 1 onion, chopped

  13. 4 plum tomatoes, chopped, seeds and juices reserved

  14. 2 1/4 cups arborio rice or medium-grain rice

  15. 1 14-ounce can vegetable broth

  16. 2 cups water

  17. 3/4 cup dry white wine

  18. 1 pound asparagus, trimmed, cut into 1-inch pieces

  19. 1 cup drained canned garbanzo beans (chickpeas)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.

  2. Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.

  3. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and sauté until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

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