Spring Vegetable Paella

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)

Description

This Vegetarian Version Of The Spanish Classic Is Perfect For Spring.

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