Spring Vegetable Paella Recipe

Name: Spring Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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 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)

Servings: persons

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 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)

1
Preheat oven to 450F.
2
Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl.
3
Sprinkle generously with salt and pepper.
4
Transfer to large rimmed baking sheet.
5
Roast until tender and brown around edges, about 1 hour.
6
Finely mince 1/4 cup parsley and garlic together.
7
Transfer to small bowl.
8
Stir in paprika, saffron and 1 teaspoon salt.
9
Heat 3 tablespoons oil in large skillet over medium-high heat.
10
Add onion and saute until soft, about 8 minutes.
11
Add tomatoes; saute 2 minutes.
12
Add rice and parsley mixture; stir 2 minutes.
13
Stir in broth, water, and wine; bring to boil.
14
Reduce heat to low, cover and simmer 15 minutes.
15
Stir in asparagus, garbanzo beans, and roasted vegetables.
16
Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes.
17
Season paella with salt and pepper.
18
Transfer to large platter.
19
Sprinkle with fennel fronds and remaining parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Spring Vegetable Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Paella

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