Multi-vegetable paella

Name: Multi-vegetable paella
Yield: Serves 2 generously
Cuisine: Spanish
Ingredients: 450 ml boiling vegetable stock; 5 small grilled artichokes in oil from a jar, drained and quartered; 1 small red and 1 small yellow pepper, cut into strips; ½ Spanish onion, finely chopped; 2 garlic cloves, crushed; 2 bay leaves; 12 mini plum tomatoes, halved; 200 g shelled broad beans (fresh or frozen); ½ tsp ground turmeric; ¼ tsp smoked paprika; 150 g Calasparra rice (or another paella rice); ¼ tsp cayenne pepper; 100 ml good-quality medium sherry; ½ fennel bulb, cut into strips; 2 tbsp roughly chopped parsley; 4 lemon wedges; salt; 3 tbsp olive oil; 1 tsp saffron threads; 15 pitted Kalamata olives, crushed or halved

Preparation info

Serves
2
generously

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

All my Spanish ingredients, and lots of other delicious wonders, I get at the small Spanish supermarket, Garcia, on Portobello Road. This is a proper piece of Spain in central London, not only for the produce but also for the typical laid-back attitude. I can’t be sure but I think they take a siesta in the middle of the day.

Ingredients

3 tbsp olive oil
½ Spanish onion, finely chopped
1 small red

Europe
Spain
Main course
Mediterranean
Vegan
Gluten-free

Method

Heat up the olive oil in a paella pan, or a large shallow frying pan, and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes, or until soft and golden. Add the garlic and cook for a further minute.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly f