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Spring Vegetable Paella

See full recipe on: Bon Appetit



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)

Nutrition 6 servings

Per Serving % Daily Value
Calories 751
Fat 18g 28%
Carbs 128g 42%
Protein 18g 37%
Fiber 18g 72%
Cholesterol
Sodium 541mg 22%
     
Fat
Carbs
Protein

Preparation






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