Spring Vegetable Paella Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large fresh fennel bulbs (about 1 1/2 lbs. total), trimmed, each cut into 8 wedges; 2 Tbsp. chopped fronds reserved
12-oz. baby carrots, trimmed and peeled
8-oz. turnips, peeled, cut into 3/4" pieces
8-oz. red-skinned new potatoes, halved
1/2 cup plus 3 Tbsp. olive oil
1/4 cup plus 1 Tbsp. chopped fresh parsley
4 garlic cloves, chopped
1 Tbsp. paprika
1 tsp. saffron threads, crushed
1 tsp. salt
1 onion, chopped
4 plum tomatoes, chopped, seeds and juices reserved
2 1/2 cups arborio rice or medium-grain rice
14-oz. can vegetable broth
2 cups water
3/4 cup dry white wine
1-lb. asparagus, trimmed, cut into 1-inch pieces
1 cup drained canned garbanzo beans
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Directions: |
Directions:Preheat oven to 450º. Toss fennel bulbs, carrots, turnips, potatoes, and 1/2 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.
Finely mince 1/4 cup parsley and garlic together, Transfer to small bowl. Stir in paprika, saffron and 1 tsp. salt.
Heat 3 Tbsp. oil in large skillet over medium heat. Add onion and saute until soft, about 8 minutes. Add tomatoes; saute 2 minutes. Add rice and parsley mixture; stir in 2 minutes. Stir in broth, water and wine; bring to a 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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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This vegetarian version of the Spanish classic is perfect for spring.
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