Spring Vegetable Paella

Ingredients

• 2.3 cups rice medium-grain
• 1 pound asparagus trimmed cut into 1-inch pieces
• 12 ounces baby carrots trimmed peeled (from 4 bunches)
• 1 cup garbanzo beans canned drained (chickpeas)
• 0.8 cup wine dry white
• 2 large fennel bulb fresh trimmed chopped cut into 8 wedges; 2 tablespoons fronds reserved ()
• 0.3 cup parsley fresh chopped
• 4  garlic clove chopped
• 0.3 cup olive oil 
• 1  onion chopped
• 1 tablespoon paprika 
• 4  plum tomatoes chopped
• 8 ounces potatoes - remove skin halved
• 1 teaspoon saffron threads crushed
• 1 teaspoon salt 
• 8 ounces turnip peeled cut into 3/4-inch pieces ( 1 1/2 cups)
• 14 ounce vegetable stock canned
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl.
2. Sprinkle generously with salt and pepper.
3. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
4. Finely mince 1/4 cup parsley and garlic together.
5. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
6. Heat 3 tablespoons oil in large skillet over medium-high heat.
7. Add onion and sauté until soft, about 8 minutes.
8. Add tomatoes; sauté 2 minutes.
9. Add rice and parsley mixture; stir 2 minutes. Stir in broth, 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 with salt and pepper.
10. Transfer to large platter.
11. Sprinkle with fennel fronds and remaining parsley.