Spring Vegetable Paella

Name: Spring Vegetable Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 532 milliliters arborio rice or medium-grain rice; 454 grams asparagus, trimmed, cut into 1-inch pieces; 340 grams baby carrots (from about 4 bunches), trimmed, peeled; 237 milliliters drained canned garbanzo beans (chickpeas); 177 milliliters dry white wine; 2 larges fresh fennel bulbs (about 1 1/2 lbs total), trimmed, each cut into 8 wedges; 2 Tbsps chopped fronds reserved; 59 milliliters chopped fresh parsley; 946 milliliters garlic cloves, chopped; 59 milliliters olive oil; 1 onion, chopped; 1 Tbsp paprika; 4 plum tomatoes, chopped, seeds and juices reserved; 227 grams 1 1/2-inch red-skinned new potatoes, halved; 1 teaspoon saffron threads, crushed; 1 teaspoon salt; 227 grams turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups); 397 grams vegetable broth; 473 milliliters water

Spring Vegetable Paella might be just the main course you are searching for. This recipe serves 6. One serving contains 651 calories, 17g of protein, and 11g of fat. If you have parsley, paprika, baby carrots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. It is an expensive recipe for fans of European food. It will be a hit at your Spring event.

Ingredients

Servings:

532milliliters

arborio rice or medium-grain rice 454grams

asparagus, trimmed, cut into 1-inch pieces 340grams

baby carrots (from about 4 bunches), trimmed, peeled 237milliliters

drained canned garbanzo beans (chickpeas)177milliliters

dry white wine 2larges

fresh fennel bulbs (about 1 1/2 lbs total), trimmed, each cut into 8 wedges; 2 Tbsps chopped fronds reserved 59milliliters

chopped fresh parsley 946milliliters

garlic cloves, chopped 59milliliters

olive oil 1

onion, chopped 1Tbsp

paprika 4

plum tomatoes, chopped, seeds and juices reserved 227grams

1 1/2-inch red-skinned new potatoes, halved 1teaspoon

saffron threads, crushed 1teaspoon

salt 227grams

turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)397grams

vegetable broth 473milliliters

water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Abadia Retuerta Pago Negralada Tempranillo. Reviewers quite like it with a 5 out of 5 star rating and a price of about 123 dollars per bottle.