5 small grilled artichokes or from a jar, drained & quarted
15 pitted black olives halved
2-3 tbsp roughly chopped parsley
4 lemon wedges
Instructions
Heat the oil in a large shallow skillet and gently fry the onion for 5 minutes.
Add the bell peppers and fennel and continue to saute on medium heat for about 6 minutes or until soft and golden.
Add the garlic and cook for 1 minute more.
Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well.
Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron.
Boil down for a minute, then add the stock and ½ tsp salt.
Reduce the heat to the minimum and simmer very gently for about 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking.
Meanwhile steam frozen edamame.
Remove the pan from the heat.
Taste and add more salt and pepper if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and edamame over the rice and cover the pan tightly with foil.
Leave to rest for 10 minutes.
Take off the foil.
Scatter the olives on top of the paella and sprinkle with parsley.
Serve with wedges of lemon.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegetablepaella/