Ingredients
The following ingredients have 7 Servings
- 1 tbsp (15 ml) olive oil
- 2 onions, unpeeled, washed and halved
- 8 cups (2 litres) water
- 3 carrots, unpeeled, washed and cut into chunks
- 1 leek, washed and cut into pieces
- 1 fennel, stalks only (save the bulb for the paella)
- 10 black peppercorns, crushed
- 1 fennel bulb, cut into wedges ¾ inch (2 cm) thick
- 1/3 cup (75 ml) olive oil
- 1 can (14 oz/398 ml) whole artichoke hearts, drained, halved and patted dry
- 1 onion, chopped
- 1 red bell pepper, seeded and cut into large dice
- ½ lb (225 g) sugar snap peas or snow peas, trimmed
- 1 can (14 oz/398 ml) lima beans, rinsed and drained
- 1 tsp sweet smoked paprika
- ½ tsp saffron pistils
- ¾ cup (180 ml) strained tomatoes (passata)
- 1 ¾ cups (385 g) paella rice (see note)
- 2 garlic cloves, finely chopped
- 1 rosemary spring
- Lemon wedges, for serving
