Ingredients
3 tbsp olive oil
1 Spanish onion, finely chopped
1 red and 1 yellow pepper, deseeded and cut into strips
1 fennel bulb, cut into strips
3 garlic cloves, crushed
300 g Calasparra rice (or another paella rice)
1 tsp smoked sweet paprika
1/2 tsp hot paprika/cayenne/chilli flakes
1 tsp ground turmeric
200 ml good-quality medium sherry or dry white wine
800 ml boiling vegetable stock
1 tsp sea salt
3 bay leaves
1 tsp saffron threads
200 g shelled broad beans (fresh or frozen)
100 g peas (fresh or frozen)
20 mini plum tomatoes, halved
6-8 chargrilled artichokes in oil, drained and quartered
Large handful of pitted Kalamata olives, halved
4 tbsp roughly chopped parsley
2 lemons, halved
Salt

Method

1. Heat the olive oil in a paella pan (or frying pan or wok) over a medium heat. Add the chopped onion. Cook, stirring occasionally, for about 5 minutes until softened but do not allow to brown. Add the peppers and fennel, cook for a further 8 minutes, then the garlic and cook for 1 minute.
2. Add the rice, paprika, chilli, and turmeric; cook for 2 to 3 minutes. Pour in the sherry (or wine) and cook until most has evaporated.
3. Stir in the stock, and add the bay leaves, salt and saffron.
4. Cook gently for 20 mins, without stirring, then increase the heat for a few minutes to caramelise the rice on the base of the pan.
5. Turn off the heat, add the rest of the vegetables (not the parsley), and cover tightly with tinfoil. Allow to rest for 10 minutes.
6. Heat 2 tbsp olive oil in a small pan. Place the lemons in the pan, cut side down. Cook on a medium/high heat until caramelised.
7. Scatter the parsley over the paella, and serve with the caramelised lemons.

Feeds 4