Spring Vegetable Paella

Spring Vegetable Paella
Photo by Mark Thomas

Ingredients

  • 8 ounces red-skinned new potatoes
  • 1 14-ounce can vegetable broth
  • 1 pound asparagus
  • 2 large fresh fennel bulbs (about 1 1/2 pounds total)
  • 7 tablespoons olive oil
  • 2 cups water
  • 12 ounces baby carrots
  • + 11 more ingredients
    • 5 tablespoons fresh parsley
    • 1 teaspoon saffron threads
    • 4 garlic cloves
    • 1 tablespoon paprika
    • 2 ¼ cups arborio rice or medium-grain rice
    • 4 plum tomatoes
    • ¾ cup dry white wine
    • 1 onion
    • 8 ounces turnips
    • 1 teaspoon salt
    • 1 cup canned garbanzo beans (chickpeas)

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...

View full recipe at Epicurious

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