Vegetable Paella

Serves 6

3 cups (750 ml) whole artichokes, rinsed, patted and quartered

2 bell red peppers, chopped coarsely

9 garlic cloves (3 whole, 6 minced)

6 tbsp olive oil

salt and pepper

3 tbsp fresh parsley

1 onion, chopped 

2 tbsp lemon juice

1 fennel bulb, just bulb, sliced thinly

1/2 tsp smoked paprika

14.5 oz can diced tomatoes, minced

2 cups arborio rice

3 cups vegetable broth

1/3 cup white wine

1/2 tsp saffron threads, crumbled

1/2 cup frozen peas

Heat oven to 450. 

Toss artichokes, peppers and garlic cloves (3) in 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in a bowl and then place on baking sheet in oven, roasting for 20-25 minutes or until browned slightly.

Mince garlic (6 cloves). In bowl, whisk 2 tbsp olive oil with garlic, 2 tbsp parsley and lemon juice. Add to roasted vegetables in the bowl and toss.

Heat remaining oil in pan over medium heat, add onion and fennel and cook until soft (about 10 minutes).

Stir in remaining paprika and cook until fragrant. Stir in tomatoes and cook until mixture begins to darken and thicken (about 3 minutes).

Stir in rice and cook for 2 minutes. Then stir in broth, wine, saffron and 1 tsp salt. Increase heat to medium-high and bring to boil, stirring occasionally. Cover for about 25-35 minutes. Add peas for the last minute.

Sprinkle vegetables over rice, let sit for 5 minutes and sprinkle parsley.  Serve