1 |
large bulb fennel, cut into 2.5cm chunks |
2 |
romano peppers, thickly sliced |
400g |
artichokes, drained and halved |
3 |
large garlic cloves, thickly sliced |
1 teaspoon |
fennel seeds, lightly crushed |
2 teaspoons |
sweet smoked paprika |
3-4 tablespoons |
olive oil |
25g |
butter |
1 |
large red onion, thinly sliced |
200g |
bomba or paella rice, plus 1 tablespoon |
1/2 |
lemon, peeled zest |
|
lemon wedges, to serve |
400ml |
hot vegetable stock |
3 tablespoons |
capers, drained |
1 small bunch |
parsley, roughly chopped |
|
salt |
|
freshly ground black pepper |