1 fennel bulb, trimmed and thinly sliced:
reserve fronds
1 bay leaf
1 1/2 cup quick-cooking brown rice
1 large red bell pepper, seeded and cut
into thin strips
1 large yellow bell pepper, seeded and cut
into thin strips
1 15-ounce can artichoke hearts, drained
and quartered
1/2 cup dry white wine
2 cups "chicken-flavored" vegetable broth,
made from granules or canned
pinch saffron threads or 1/4 tsp turmeric
salt and freshly ground black pepper to
taste
Method :
Heat oil in a large heavy paella pan
or 2-quart Dutch oven. Add onion; cook, stirring, over moderate heat 1
minute. Add garlic; cook stirring, 2 minutes. Add fennel and bay leaf;
cook 3 minutes, stirring occasionally, until fennel is crisp-tender.
Add rice, bell peppers, artichokes,
wine, broth, and saffron or turmeric. Add salt and pepper, Raise heat,
stir well and bring to a boil. Cover, and simmer over the lowest
possible heat 10 minutes or until liquid has been absorbed. Adjust
seasonings if needed.
Mince the reserved fennel fronds and
sprinkle over paella. Serve at once.
Serves 4
Paella originated in Valencia and
originally included chicken, sausage, and shellfish. We have added an
assortment of aromatic and sweet vegetables, including fennel, sweet
onion, artichoke hearts, and a bright tangle of red and yellow bell
pepper ribbons. Saffron is used for both its color and perfume but, if
unavailable, turmeric may be substituted. Lightly steamed sugar snap
peas complement this dish perfectly, along with a Spanish-style salad or
ripe tomatoes and oranges.
