Vegetable Paella

Name: Vegetable Paella
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Fennel tubers (about 200 g each); 3 red onions; 1 red and yellow pepper; 100 g cherry tomatoes; 130 g Kalamata olives with stone; 1 can(s) (425 ml) broad white beans; 1/4 collar flat leaf parsley; 1 young garlic bulb; 800 ml Vegetable broth; 1/2 jar (0.05 g) Saffron; 1/2 TEASPOON Turmeric; 1/2 TEASPOON Sweet peppers; 1/4 TEASPOON Harissa; 4 TABLESPOONS Olive oil; 280 g Round grain rice (Bomba); 3 Bay leaves

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Fennel tubers (about 200 g each)
3 red onions
1 red and yellow pepper
100 g cherry tomatoes
130 g Kalamata olives with stone
1 can(s) (425 ml) broad white beans
1/4 collar flat leaf parsley
1 young garlic bulb
800 ml Vegetable broth
1/2 jar (0.05 g) Saffron
1/2 TEASPOON Turmeric
1/2 TEASPOON Sweet peppers
1/4 TEASPOON Harissa
4 TABLESPOONS Olive oil
280 g Round grain rice (Bomba)
3 Bay leaves

Directions

1
Wash the fennel, quarter it and remove the stalk. Cut the fennel into pieces. Peel onions and cut into slices. Peppers halve, clean, wash. Cut yellow bell peppers into pieces, red bell peppers into wide strips.
2
Wash and drain the tomatoes. Drain olives and beans and also drain. Wash parsley, shake dry and chop finely, except for one leaf for garnishing. Cut the garlic bulb in half horizontally
3
Mix the stock with saffron, turmeric, paprika and harissa. Heat 1 tablespoon of oil in a large, shallow pan (approx. 30 cm Ø). Roast the garlic in it on the cut surface for about 2 minutes. Remove from the pan. Fry all vegetables one after the other, adding the remaining oil one after the other.
4
Remove the vegetables from the pan. Add rice to the pan. Sauté briefly while stirring. Add paprika and fennel pieces. Cover with stock. Add garlic and laurel. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 45 minutes. Add the stock little by little. Do not stir any more in the paella. After about 20 minutes, add the remaining vegetables to the pan.
5
Add garlic and laurel. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 45 minutes. Add the stock little by little. Do not stir any more in the paella. After about 20 minutes, add the remaining vegetables to the pan. Cook to the end. Sprinkle the paella with chopped parsley and garnish with parsley leaves