Smoky Paella with Asparagus and Prawns
Servings 8 people
Ingredients
- 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
Instructions
- 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.
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