Name: Fennel Paella
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 1 null mato (diced); 2 null shallots (medium, minced); 1 null fennel (1 large bulb, tops chopped off, halved, cored, and thinly sliced); 2.5 cups brown rice (medium grain or paella rice); 5 cups water; 1 null bouillon (1 vegan cube, 0.5 more if you like it salty); null pinch saffron (crushed); 1 null bay leaf; 1 tsp fennel seeds; 1 tsp chili flakes; 2 tsp smoked paprika (Spanish); 2 cups mushrooms (oyster, chopped); 6 oz artichokes (6 jar of marinated, drained); 1 cup green peas

Instructions

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1

Heat [0.25-0.5 cup water] in a large lidded skillet or heavy-bottomed pot.
2

Add the shallots (2), mato (1), and fennel (1) to the water to sauté. Reduce heat to prevent burning.
3

Cook on low until the fennel (1) has softened and starts to caramelize. About minutes (10).
4

Add brown rice (2.5 cups) followed by water (5 cups) and bouillon cube (1 vegan). Bring to a gentle boil.
5

Once the water (5 cups) starts to boil, reduce heat to a low simmer, and add the [pinch saffron] (crush before adding), leaf (1 bay), and fennel seeds (1 tsp).
6

Cook for minutes (20).
7

Add the oyster mushrooms (2 cups).
8

Cook for another minutes (10).
9

Stir in the green peas (1 cup), marinated artichokes (6 oz), Spanish smoked paprika (2 tsp), and chili flakes (1 tsp).
10

Cook for another minutes (10), or until the brown rice (2.5 cups) is tender.
11

Remove from heat, and stir in chopped fennel (1) sprigs. Save more for garnish.