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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides. 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 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) |
Directions:
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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