With the smoky paprika and subtle earthy flavors of saffron, anyone eating this paella will be looking for seconds. It’s a delightfully cozy dish and easy to make ahead for a crowd. Serve with crusty bread, a dish of roasted Spanish olives, and roasted peppers; finish with a drizzle of good-quality olive oil.
Beautiful bomba
Paella can be made with most types of rice, but for best results, “bomba” rice is the ideal way to go. It has the ability to absorb plenty of liquid and will hold its shape after cooking. Otherwise, spring for arborio rice, typically used for making risotto but works well for paella too.
Make-ahead tip
When rice mixture is cooked, remove from heat and cool. Cover and refrigerate for up to a day or overnight. To finish cooking, transfer to an oven-safe dish with a tight-fitting lid. Heat in a 350 F oven for 30 minutes. Add chickpeas, asparagus and prawns and continue to heat in oven, covered, until piping hot. Add more seasonings, to taste, and garnish before serving.
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- 2 large fennel bulbs trimmed and each cut into 8 wedges, fronds reserved
- 6 to 8 small carrots scrubbed and trimmed
- 6 to 8 red-skinned baby potatoes quartered
- 6 Tbsp extra-virgin olive oil divided
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper 2 mL
- 1/4 cup minced fresh parsley
- 4 garlic cloves peeled, smashed, and minced
- 1 Tbsp smoked paprika
- 1/2 tsp saffron threads crushed
- 1 medium yellow onion chopped
- 14 oz can diced tomatoes including juice
- 2 1/4 cups bomba or arborio rice thoroughly rinsed and drained
- 4 cups low sodium vegetable stock
- 12 oz fresh asparagus trimmed and cut into 1 inch pieces
- 14 oz can chickpeas rinsed and drained
- 12 to 16 large raw peeled prawns, tail on
- Finely grated zest and juice from 1 lemon
- Parsley sprigs and lemon wedges for garnish
- Preheat oven to 450 F.
- In large bowl, toss fennel, carrots, potatoes, and 4 Tbsp oil. Season generously with half the salt and pepper. Spread out on large baking sheet. Roast until tender and brown around the edges, about 30 minutes.
- In small bowl, combine 1/4 cup parsley and garlic. Stir in paprika, saffron, and remaining salt and pepper. Set aside.
- In very large saucepan with tight-fitting lid, heat remaining 2 Tbsp oil. Add onion and sauté until soft. Add tomatoes, rice, and parsley mixture. Stir in stock. Bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes. Stir in asparagus, garbanzo beans, and prawns. Cover and heat through until piping hot and prawns have just turned pink, about 5 more minutes. Fold in roasted vegetables. Season, to taste.
- Transfer to large platter. Sprinkle with zest and juice from lemon. Garnish with fennel fronds, parsley sprigs, and lemon wedges. Drizzle with extra-virgin olive oil, if you wish.
Per serving of 8: 512 calories; 16 g protein; 12 g fat (2 g sat. fat); 88 g total carbohydrates (7 g sugar, 10 g fiber); 562 mg sodium
