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Spring Vegetable Paella

4 faves
Nutrition per serving    (USDA % daily values)
CAL
841
FAT
44%
CHOL
0%
SOD
90%

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Ingredients for 6 servings

2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved

12 ounces baby carrots (from about 4 bunches), trimmed, peeled

8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)

8 ounces 1 1/2-inch red-skinned new potatoes, halved

1/4 cup plus 3 tablespoons olive oil

1/4 cup plus 1 tablespoon chopped fresh parsley

4 cup garlic cloves, chopped

1 tablespoon paprika

1 teaspoon saffron threads, crushed

1 teaspoon salt

1 onion, chopped

4 plum tomatoes, chopped, seeds and juices reserved

2 1/4 cups arborio rice or medium-grain rice

1 14-ounce can vegetable broth

2 cups water

3/4 cup dry white wine

1 pound asparagus, trimmed, cut into 1-inch pieces

1 cup drained canned garbanzo beans (chickpeas)

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