Yotam Ottolenghi on how to make multi-vegetable paella

Vegetarian paella: 3 tbsp olive oil ½ Spanish onion, finely chopped ½ red, green and yellow pepper, deseeded and cut into strips ½ fennel bulb, cut into strips 2 garlic cloves, peeled and crushed 2 bay leaves ½ tsp smoked paprika ½ tsp turmeric ½ tsp cayenne 150g Calasparra rice 100ml sherry 1 tsp saffron strands 500ml boiling vegetable stock Sea salt 12 mini plum tomatoes 5 small grilled jarred artichokes, quartered 300g podded broad beans, blanched and skinned 10 pitted Kalama

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