Spanish Fennel and Olive Rice
This vibrant Spanish-inspired rice dish combines tender fennel, sweet plum tomatoes, and briny olives for a crowd-pleasing meal. Naturally vegan and gluten-free, it is infused with smoky paprika and fresh citrus notes for a healthy and aromatic dinner.
Instructions
- 1
Preheat oven to 180°C. In a large ovenproof casserole, heat olive oil (2 tbsp) and fry onion (1) and fennel bulbs (2 bulb) for 15 minutes until tender.
- 2
Add garlic cloves (3 clove), smoked paprika (1 tbsp), and chilli flakes (0.5 tsp), frying for another minute until fragrant.
- 3
Stir in rice (300 g) to coat in oil, then pour in vegetable stock (1 litre). Add bay leaves (2), salt (1 pinch), and pepper (1 pinch).
- 4
Add baby plum tomatoes (250 g) and pitted olives (150 g). Simmer briefly, then transfer to the oven uncovered and bake for 35 minutes until the rice is tender and liquid is absorbed.
- 5
Cover and steam for 10 minutes. Scatter with flat parsley (15 g) and serve with lemon wedges (0.5 wedge).
Nutrition Facts
Per portion