3 tbsp olive oil
1 onion, finely chopped
1 red pepper, deseeded and cut into strips
1 fennel bulb, cut into strips
2 garlic cloves, crushed
150 g soffrito (or tomato passata)
1 tsp smoked sweet paprika
3/4 tsp sea salt
Black pepper, fresh ground
2 bay leaves
1 tsp saffron threads, finely ground
200 ml dry white wine (optional; or replace with more vegetable stock)
400 ml vegetable stock (hot)
220 g paella rice
100 g cooked broad beans
100 g peas (fresh or frozen)
20 mini plum tomatoes, halved
8 chargrilled artichokes in oil, drained and quartered
Handful of pitted black olives, halved
4 tbsp chopped parsley
1 lemon, halved
- Heat the olive oil in a paella pan (or frying pan or wok) over a medium heat. Add the chopped onion, red pepper and fennel. Cook over a medium heat, stirring occasionally, for about 6 minutes until softened, but do not allow to brown. Add the garlic and cook for 1 minute.
- Stir in the soffrito, sweet paprika, sea salt, black pepper, bay leaves, saffron, vegetable stock and wine. When the contents start to simmer, add the rice, and cook over a low/medium heat for 10 mins, without stirring.
- Place the broad beans, peas, tomatoes, artichokes and olives on top of the rice and press down gently. Cover with a lid (or tinfoil) and cook on a low heat for about 5 minutes, until the liquid has been absorbed. Leave to rest for 5 minutes.
- Heat 1 tbsp olive oil in a small pan. Place the lemon halves, cut side down, in the pan. Cook on a medium/high heat until caramelised.
- Scatter the parsley over the paella, and serve with the caramelised lemons.