Spring Vegetable Paella
- 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)
- This recipe is vegan
- Produce
- 1 1/2-inch red-skinned new potatoes, red new (8 ounces)
- 8 ounces turnips (3 peeled cut into 4-inch pieces)
- Asparagus (1 pound)
- Baby carrots (12 ounces)
- Fennel bulbs, large fresh (2)
- Garbanzo beans, canned (1 cup)
- Onion (1)
- Parsley, fresh (5/16 cup)
- Plum tomatoes (4)
- Canned Goods
- Vegetable broth (1 14-ounce can)
- Cooking & Baking
- Garlic cloves (4 cup)
- Olive oil (7/16 cup)
- Paprika (1 tablespoon)
- Saffron threads (1 teaspoon)
- Salt (1 teaspoon)
- Pasta & Grains
- Arborio rice or medium-grain rice (2 1/4 cups)
- Drinks
- Water (2 cups)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
30.0Rating
1-100
1-100
1Tweets
13Facebook
Shares
Shares
0StumbleUpon
Views
Views
42PinterestPins
Recipe Stats
Published April 1, 2002 (10 years ago).
4 people saved this recipe.
