This paella is full of fresh flavours, colours and textures working together to make a light but memorable dinner. Not only is this dish suitable for vegetarians it's sure to go down a storm with family and friends too.
In a large, wide pan, heat the oil and fry the onion until very soft, then add the garlic, peppers and fennel. Cook over a low to medium heat for 10 minutes until the peppers and fennel have softened.
Add the thyme, chilli flakes, smoked paprika and rice and mix well until combined, fry for 30 seconds while stirring continuously. Season well with salt and pepper and add the wine.
Stir until all the wine has absorbed. Add the dissolved saffron strands to the stock then add it to the pan. Give everything a final stir, turn the heat to medium and cover with a lid and leave to cook for 20 minutes.
When the rice is cooked, turn off the heat and stir in the tomatoes, broad beans, artichokes, sweetcorn and olives and leave for 2-3 minutes to warm through. Scatter with the parsley and serve with lemon wedges.
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