Vegetable Paella Barcelona Inspired
Recipe Shared by Franco Giovanni
3 Tbsp olive oil
1/2 medium yellow onion, chopped
1 small red bell pepper, cut into strips
1 small yellow pepper, cut into strips
1/2 fennel bulb (or anise), cut into strips
2 cloves of garlic, minced
2 bay leaves
1/4 tsp smoked paprika
1/2 tsp ground turmeric
1/8 - 1/4 tsp cayenne pepper
1 cup arborio rice
6 Tbsp white wine (I used Pino Grigio)
1 tsp saffron threads
a pinch of salt
2 cups boiling vegetable stock
3/4 cup canned cannellini beans
10-12 grape tomatoes, halved
5 small grilled artichokes in oil from jar, drained and quartered
10 pitted kalamata olives, halved
2 Tbsp roughly chopped fresh parsley
4 lemon wedges
Heat up the olive oil in a large shallow skillet, and gently cook the onions for about 5 minutes. Add the bell peppers and fennel and continue to cook on medium heat for about 5-6 minutes, or until soft and golden. Add the garlic and cook for 1 more minute.
Add the bay leaves, paprika, turmeric, and cayenne to the vegetables and stir well.
Add the rice and stir thoroughly for 2 minutes before adding the wine and saffron.
Boil down for a minute, then add the boiling vegetable stock and a pinch of salt. Reduce the heat 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.
Once the rice is cooked, remove the paella pan from the heat. Taste and add more salt if needed (without stirring the rice and vegetables much).
Scatter the tomatoes, artichokes, and beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.
Take off the foil and scatter the olives on top of the paella and sprinkle with parsley. Serve with fresh lemon wedges.