Book Twenty-Two: The Bon Appétit Cookbook by Barbara Fairchild

Recipe: Spring Vegetable Paella



If Mother Nature will not bring us spring, then I will, by way of this Spring Vegetable Paella.

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Spring Vegetable Paella

Serves 6

2 large fennel bulbs (about 1 ½ lbs total),

 trimmed, each cut into 8 wedges; 2 Tbl chopped fronds reserved

12 oz baby carrots (from about 4 bunches), trimmed, peeled

8 oz turnips, peeled, cut into ¾ -inch pieces (about 1 ½ cups)

8 oz 1 ½ -inch red-skinned potatoes, halved

¼ cup plus 3 Tbl olive oil

¼ cup plus 1Tbl chopped fresh parsley

4 garlic cloves, chopped

1 Tbl paprika

1 tsp saffron threads, crushed

1 tsp salt

1 onion, chopped

4 plum tomatoes, chopped

2 ¼ cups Arborio rice or medium-grain white rice

1 14oz can vegetable broth

2 cups water

¾ cups dry white wine

1 lb asparagus, trimmed, cut into 1-inch pieces

1 cup drained canned garbanzo beans (chickpeas)

Preheat oven to 450°. Toss fennel wedges, carrots, turnips, potatoes, and ¼ cup oil in a large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until vegetables are tender and brown around edges, about 1 hour.

Finely mince ¼ cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron, and 1 teaspoon salt.

Heat remaining 3 tablespoons oil in large deep skillet over medium-high heat. Add onion and sauté until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, 2 cups water, and wine; bring to boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low, cover, and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella to taste with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining 1 tablespoon parsley and serve.