Another in my spain mini break series is a dish inspired by both my time in Madrid & “A Modern Way to Eat” by Anna Jones. This dish is a one pot meal which I served with a salad and a nice large glass of vino. Madrid was always about enjoying the simple pleasures in life, a good meal and a good drink, and taking in everything around you.
The aromas that filled my kitchen made me feel like I was right there, sitting at a cafe just people watching. If you haven’t had a chance to visit Madrid, I highly recommend it! Air B&B a nice apartment in the city centre (there are hundreds of gorgeous ones!) and spend a weekend taking in the sights. Although not the most veggie friendly place on earth (beware the iceberg lettuce, canned white asparagus & mayo) there are some real gems, and the museums, football, galleries, parks, bars & nightclubs will more than take up your time!
*For this recipe I used VegDeli Sage & Marjoram vegan sausages. They fit perfectly with the flavours in this paella! But any vegetarian/vegan sausage will do 🙂
Artichoke, Sausage & Fennel Seed Paella
- olive oil
- 2 onions (the sweet spanish kind are perfect) peeled & finely chopped
- 2 green peppers, deseeded & finely chopped
- 4 cloves of garlic, peeled & finely chopped
- 1/2 tsp fennel seeds
- 1 tsp saffron threads
- 1 litre vegetable stock
- 250g paella rice (bomba, also called calasparra)
- 200 ml dry sherry or white wine
- a small bunch of fresh parsley, leaves picked & finely chopped
- 1 tsp smoked paprika
- sea salt & black pepper
- 1 x 300g jar artichoke hearts, each one quartered
- 2 cups peas
- 1 x 200g jar of roasted peppers/piquillo peppers
- 1 lemon
- 4 sausages, from chilled or defrosted if frozen
- Put a large sauté pan over a medium heat, add a little of the olive oil and then add in the peppers and onions. Allow these to marinade and cook together for about 10 minutes, until they are both soft & sweet
- Next add in your garlic & fennel seeds and fry for another 5 minutes, until the onions begin to brown a little. While thats cooking, stir the saffron into the vegetable stock & leave to infuse.
- Add a little more oil to the pan & turn the heat up. Add the rice & fry for a few minutes, until it is completely coated in the oil, then pour in your sherry/wine and continue to cook until the alcohol evaporates. Add half of the chopped parsley and the smoked paprika, season with salt and pepper and stir it all together.
- Pour in your stock and peas and turn the heat down to medium. STOP
- LEAVE YOUR PAELLA ALONE. DO NOT TOUCH IT. STIRRING MEANS THE RICE DOESN’T COOK EVENLY.
- apologies for the caps. But it is very tempting to mess with the rice. With this dish, the key is to let it settle and let the stock find channels through the rice. This is how it cooks.
- Cook for 10 minutes, until there is about 1cm of liquid bubbling on the top of the rice. Scatter the artichokes & sausages & push them down into the liquid. Cook without stirring for another 5 minutes.
- Then take off the heat & cover with a lid or foil for 5 minutes
- Finish by stirring through the jarred peppers, rest of the parsley and the juice of the lemon