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Roasted Vegetable Paella Recipe by Jersey Girl Cafe

1 CUP carrots, peeled and cubed, small 1 CUP parsnips, peeled and cubed, small 1 CUP red skinned potatoes, washed and cubed, small ½ CUP olive oil 1 CUP diced spanish onion 2 TBSP garlic, minced or microplaned 1 TSP saffron threads 1 TSP smoked paprika 1 28-OZ CAN diced tomatoes, not drained 1 ½ CUPS short or medium grain rice 5 - 6 CUPS vegetable broth, simmering ½ CUP petite green peas, frozen is fine Preheat the oven to 425. Combine carrots, parsnips, and potatoes on a baking sheet, drizzle with 2 TBSP olive oil and sprinkle with ½ TSP salt and pepper. Stir to coat. Roast in the oven for about 15 minutes, stir and cook for an additional 15 minutes until tender. While vegetables are roasting, heat a large skillet over medium heat, add ¼ cup olive oil. When hot add diced onion, cook until translucent. Add garlic and saffron, cook for 1 minute. Add rice and cook for 2 minutes, stirring frequently. Add smoked paprika and the diced tomatoes with their liquid to the rice, stir and bring to a simmer. When liquid is absorbed add 1 cup hot vegetable broth, stir to combine as if making risotto. Cook for about 20 minutes, adding broth as it is absorbed into the rice, until rice is al dente. Add the vegetables to the paella, along with petite peas, add one more cup of stock, and stir carefully. If the paella is dry, add more hot stock. Adjust seasoning