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
- 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.
- 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.
- Stir in the stock, and add the bay leaves, salt and saffron.
- 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.
- Turn off the heat, add the rest of the vegetables (not the parsley), and cover tightly with tinfoil. Allow to rest for 10 minutes.
- 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.
- Scatter the parsley over the paella, and serve with the caramelised lemons.