Smoky Paella with Asparagus and Prawns - alive magazine

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 (90 mL) extra-virgin olive oil, divided
• 1/2 tsp (2 mL) salt, divided
• 1/2 tsp (2 mL) freshly ground black pepper, divided
• 1/4 cup (60 mL) minced fresh parsley
• 4 garlic cloves, peeled, smashed, and minced
• 1 Tbsp (15 mL) smoked paprika
• 1/2 tsp (2 mL) saffron threads, crushed
• 1 medium yellow onion, chopped
• 14 oz (398 mL) can diced tomatoes, including juice
• 2 1/4 cups (560 mL) bomba or arborio rice, thoroughly rinsed and drained
• 4 cups (1 L) low-sodium vegetable stock
• 12 oz (375 g) fresh asparagus, trimmed and cut into 1 in (2.5 cm) pieces
• 14 oz (398 mL) can chickpeas, rinsed and drained
• 12 to 16 large raw prawns, peeled, tail on
• Finely grated zest and juice from 1 lemon
• Parsley sprigs and lemon wedges, for garnish