Paella with Artichoke and Broad Beans

// under total-time: 60 minutes cuisine: veggie dinner portions: 4

Time: 1 hour (estimate)

Servings: 4

Calories per serving: 386

Reheating: Refridgerate. Reheat on hob.

Ingredients

• 1/2 spanish (or regular) onion
• 1 red bell pepper - cut into strips
• 1 yellow bell pepper - cut into strips
• 1/2 fennel bulb - cut into strips
• 2 garlic cloves
• 2 bay leaves
• 1/2 tsp. tumeric
• 1/4 tsp/ paprika
• 1/4 tsp. cayrenne pepper
• 150 g paella rice
• 100 ml medium sherry
• 1 tsp. safron threads
• 450 ml vegetable stock
• 200 g frozen broad beans
• 12 mini plum tomotoes
• 5 grilled artichokes (jar, in oil) - drained and quartered
• 15 pitted kalamata olives - halved
• 2 tsp. chopped parsley
• 4 lemon wedges

Method

1. fry onion for 5 minutes
2. add peppers and fennel - fry for 6 minutes
3. add garlic for 1 minute
4. add bay leaves, paprika, tumeric, cayenne and stir
5. add paella rice and stir thoroughly - fry for 2 minutes
6. add sherry and saffron
7. boil for 1 minute to reduce
8. add stock and 1/3 tsp. salt
9. reduce heat to a gentle simmer for 20 minutes, or until liquid absorbed - do not cover pan, or stir the rice
10. pour boiling water over frozen broad beans and leave for 1 minute
11. drain and leave to cool
12. remove skins by squuezing each bean gently
13. remove pan from heat do not stir
14. scatter tomatoes, artichokes and broad beans over rice
15. cover pan tighly with foil and leave for 10 minutes
16. take off the foil - scatter olives and parsley on top
17. serve with wedges of lemon

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