*Courtesy of Yotam Ottolenghi
Serves two generously
- 3 tbsp olive oil
- ½ Spanish onion, finely chopped
- 1 small red and 1 small yellow pepper, cut into strips
- ½ fennel bulb, cut into strips
- 2 garlic cloves, crushed
- 2 bay leaves
- ¼ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 cup Calasparra (or other paella) rice
- 2/3 cup good-quality medium sherry
- 1 tsp saffron threads
- 1-3/4 cup boiling vegetable stock
- 1 cup shelled broad beans (fava beans) (fresh or frozen)
- 12 mini plum tomatoes, halved
- 5 small grilled artichokes in oil (from a jar), drained and quartered
- 15 pitted Kalamata olives, crushed
- 2 tbsp roughly chopped parsley
- 4 lemon wedges
- Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes.
- Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden.
- Add the garlic and cook for a further minute.
- Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron.
- Boil down for a minute, then add the stock and a third of a teaspoon of salt. Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice. Do not cover the pan or stir the rice during this time.
- Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool. Once cool enough to handle, squeeze each bean gently to remove its papery skin.
- Remove the paella pan from the heat. Taste, add more salt if needed, but without stirring the rice much. Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes. Take off the foil. Scatter the olives and parsley over the top of the paella and serve with lemon wedges.