Smoky Paella with Asparagus and Prawns - alive magazine

Name: 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

www.alive.com

With its smoky paprika and subtle earthy flavours of saffron, anyone eating this paella will be looking for seconds. It’s a delightfully cozy dish and easy to…

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