Spring Vegetable Paella - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive or camelina oil
• 1 medium-sized red onion, diced
• 2 large garlic cloves, finely minced
• 1 small fennel bulb, trimmed and diced
• 14 oz (398 mL) can fire-roasted diced tomatoes, drained
• 2 cups (500 mL) Spanish bomba rice (see Tip box for alternatives)
• 1/3 cup (80 mL) organic sweet white wine
• 5 cups (1.25 L) low-sodium vegetable stock, boiling hot, plus extra, if needed
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) saffron threads, crushed with mortar and pestle
• 1/2 tsp (2 mL) smoked paprika
• 1 small bunch fresh asparagus spears, cut into 1 1/2 in (3.75 cm) pieces
• 1 cup (250 mL) shelled fresh peas
• 1/3 cup (80 mL) sun-dried tomatoes, cut into slivers
• 14 oz (398 mL) can cannellini or navy beans, rinsed and drained
• 2 tsp (10 ml) fresh lemon juice
• 1/2 small bunch Italian parsley, coarsely chopped
• Salt
• fresh pepper