Red Paella

Heat the oven to 450°F. Rinse the tomatoes, fennel, green beans, and snow peas. Core the tomatoes, cut them into wedges, and put them in a medium bowl; sprinkle with salt and pepper, add 1 tablespoon oil, toss gently to coat, and let sit. Remove and discard the fennel core; slice enough fennel to measure about 1/3 cup (save rest for another use). Trim the green beans and cut them into 1-inch pieces. Trim the snow peas. Toss the green beans, peas, and the limas with 1 tablespoon oil and sprinkle with salt and pepper.

Peel and chop the onion; peel and chop 1 clove of garlic. Put the remaining 2 tablespoons oil in a medium ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the rice and cook, stirring occasionally, until it’s shiny, another minute or 2. Stir in the tomato paste, saffron, paprika, and cumin and cook, stirring frequently, until the spices are fragrant, about 1 minute more. Add 1 1/4 cups water, stir, bring to a boil, and then remove from the heat.

Stir in the fennel. Put the tomato on top of the rice and drizzle with the juices in the bottom of the bowl. Scatter the green beans, peas, and limas over the rice. Put the pan in the oven and roast, undisturbed, for 10 minutes.

Check to see if the rice is dry and just starting to get tender. If not, return the pan to the oven for another 5 minutes. Check the rice again; if it looks too dry, but still isn’t quite done, add a small amount of water. Continue roasting until the pan is dry and the green beans and limas and are crisp in places, about 5 minutes more. Rinse, trim, and chop the parsley leaves; chop the almonds.

Transfer the pan to the stove over medium-high heat. Cook, undisturbed, until it smells like toast and a crust forms on the bottom but doesn’t burn, 2 to 5 minutes (you can peek occasionally with a fork). Let sit off the heat for a few minutes, garnish with the almonds and parsley, and serve.