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Recipes

Spring Vegetable Paella

By Christine PiccinPhotography by Mark Thomas

5.0

(2)

Image may contain Plant Food Dish Meal and Pork

Recipe information

  • 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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

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

    Step 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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