Name: Spanish Fennel and Olive Rice
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 2 tbsp olive oil (extra virgin); 1 null onion (large, sliced); 2 bulb fennel bulbs (cut into wedges); 3 clove garlic cloves (crushed); 1 tbsp smoked paprika; 0.5 tsp chilli flakes (optional); 300 g rice (paella or short-grain); 1 litre vegetable stock; 2 null bay leaves; 250 g baby plum tomatoes (halved); 150 g pitted olives (mixed varieties); 1 pinch salt (to taste); 1 pinch pepper (to taste); 15 g flat parsley (finely chopped); 0.5 wedge lemon wedges (half used for juice, half for serving)

Instructions

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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).