Spring Vegetable Paella
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 onion, chopped
- 1 teaspoon salt
- 2 cups water
- 1 tablespoon paprika
- 3/4 cup dry white wine
- 4 garlic cloves, chopped
- 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 1 tablespoon chopped fresh parsley
- 1 teaspoon saffron threads, crushed
- 4 plum tomatoes, chopped, seeds and juices reserved
- 2 1/4 cups arborio rice or medium-grain rice
- 1 14-ounce can vegetable broth
- 1 pound asparagus, trimmed, cut into 1-inch pieces
- Carbohydrate 94 g(31%)
- Fat 18 g(27%)
- Fiber 11 g(43%)
- Protein 12 g(24%)
- Saturated Fat 3 g(13%)
- Sodium 841 mg(35%)
- Calories 592
Preparation 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. Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt. 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.
Preparation 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. Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt. 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.
