Vegetable Paella
Author: 
 
Ingredients
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 large fennel bulb, trimmed and cut into bite size pieces
  • 4 cloves garlic, chopped
  • 2 cups white rice
  • 2 cups warm water
  • 1½ cups dry white wine
  • ½ tsp paprika
  • ¾ tsp saffron threads or ground turmeric
  • 1 tsp salt
  • 1 can (14 oz/400ml) can artichoke hearts in water, drained
  • ¾ cup sliced drained sun-dried tomatoes
  • 8 oz thin asparagus or green beans, trimmed and halved
  • ⅓ cup green olives
  • 3 tbsp chopped Italian flat-leaf parsley
Method
  1. Preheat oven to 350°F.
  2. Place large oven-proof skillet or paella pan over medium heat and let pan get hot. Add oil and tip pan to coat.
  3. Add onion and fennel and cook, stirring frequently until the vegetables begin to soften, approximately 4-5 minutes.
  4. Add garlic and cook until onions and fennel are lightly browned, 3-5 minutes.
  5. Mix in rice, lightly coating all grains with oil.
  6. Stir in water, wine, paprika, saffron (or turmeric), salt, artichoke hearts and sun-dried tomatoes. Gently shake pan to distribute rice evenly.
  7. Reduce heat and simmer for 10 minutes.
  8. Remove pan from heat and scatter asparagus (or green beans) and olives over rice.
  9. Cover pan and bake in preheated oven until rice is tender with a slightly crusted bottom, about 30 minutes.
  10. Scatter chopped parsley over top and serve hot.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/vegetable-paella/