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Food

Smoky Paella with Asparagus and Prawns

Serves 8

Written by
Smoky Paella with Asparagus and Prawns

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 make ahead for a crowd. Serve with crusty bread, a dish of roasted Spanish olives, and roasted peppers; finish with a drizzle of good quality olive oil.

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

Nutrition

Per serving:

  • calories 512
  • protein 16 g
  • fat 12 g
    • sat. fat 2 g
  • total carbohydrates 88 g
    • sugars 7 g
    • fibre 10 g
  • sodium 562 mg

Directions

01
Preheat oven to 450 F (230 C).
02
In large bowl, toss fennel wedges, carrots, potatoes, and 4 Tbsp (60 mL) oil. Season generously with half the salt and pepper. Spread out on large baking sheet. Roast until tender and brown around the edges, about 30 minutes.
03
In small bowl, combine 1/4 cup (60 mL) parsley and garlic. Stir in paprika, saffron, and remaining salt and pepper. Set aside.
04
In very large saucepan with tight-fitting lid, heat remaining 2 Tbsp (30 mL) oil. Add onion and sauté until soft. Add tomatoes, rice, and parsley mixture. Stir in stock. Bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes. Stir in asparagus, chickpeas, and prawns. Cover and heat through until piping hot and prawns have just turned pink, about 5 more minutes. Fold in roasted vegetables. Season, to taste.
05
Transfer to large platter. Sprinkle with zest and juice from lemon. Garnish with fennel fronds, parsley sprigs, and lemon wedges. Drizzle with extra-virgin olive oil, if you wish.

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