Smoky Paella with Asparagus and Prawns
Servings
8people
Servings
8people
Ingredients
  • 2 large fennel bulbstrimmed and each cut into 8 wedges, fronds reserved
  • 6 to 8 small carrotsscrubbed and trimmed
  • 6 to 8 red-skinned baby potatoesquartered
  • 6 Tbsp extra-virgin olive oildivided
  • 1/2tsp salt
  • 1/2tsp freshly ground black pepper2 mL
  • 1/4cup minced fresh parsley
  • 4 garlic clovespeeled, smashed, and minced
  • 1 Tbsp smoked paprika
  • 1/2tsp saffron threadscrushed
  • 1 medium yellow onionchopped
  • 14oz can diced tomatoesincluding juice
  • 2 1/4cups bomba or arborio ricethoroughly rinsed and drained
  • 4cups low sodium vegetable stock
  • 12oz fresh asparagustrimmed and cut into 1 inch pieces
  • 14oz can chickpeasrinsed and drained
  • 12 to 16 large rawpeeled prawns, tail on
  • Finely grated zest and juice from 1 lemon
  • Parsley sprigs and lemon wedges for garnish
Instructions
  1. Preheat oven to 450 F.
  2. 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.
  3. In small bowl, combine 1/4 cup parsley and garlic. Stir in paprika, saffron, and remaining salt and pepper. Set aside.
  4. 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.
  5. 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.
Recipe Notes

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