Name: Spring Vegetable Paella
Yield: 6 Servings
Ingredients: 2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved; 12 ounces baby carrots (from about 4 bunches), trimmed, peeled; 8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups); 8 ounces 1 1/2-inch red-skinned new potatoes, halved; 1/4 cup plus 3 tablespoons olive oil; 1/4 cup plus 1 tablespoon chopped fresh parsley; 4 cup garlic cloves, chopped; 1 tablespoon paprika; 1 teaspoon saffron threads, crushed; 1 teaspoon salt; 1 onion, chopped; 4 plum tomatoes, chopped, seeds and juices reserved; 2 1/4 cups arborio rice or medium-grain rice; 1 14-ounce can vegetable broth; 2 cups water; 3/4 cup dry white wine; 1 pound asparagus, trimmed, cut into 1-inch pieces; 1 cup drained canned garbanzo beans (chickpeas)

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