Multi-vegetable Paella

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves two generously.
== Ingredients ==
* 3 tbsp olive oil
* ½ Spanish onion, finely chopped
* 1 small red and 1 small yellow pepper, cut into strips
* ½ fennel bulb, cut into strips
* 2 garlic cloves, crushed
* 2 bay leaves
* ¼ tsp smoked paprika
* ½ tsp ground turmeric
* ¼ tsp cayenne pepper
* 150 g calasparra (or other paella) rice
* 100 ml good-quality medium sherry
* 1 tsp saffron threads
* 450 ml boiling vegetable stock
* salt
* 200 g shelled broad beans (fresh or frozen)
* 12 mini plum tomatoes, halved
* 5 small grilled artichokes in oil (from a jar), drained and quartered
* 15 pitted kalamata olives, crushed
* 2 tbsp roughly chopped parsley
* 4 lemon wedges 
* 1/2 pounds of sliced Bacon. 
* 3 Teaspoons of Beef stock.
== Directions ==
# Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes.
# Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden.
# Add the garlic and cook for a further minute.
# Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron.
# Boil down for a minute, then add the stock and a third of a teaspoon of salt.
# Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice.
# Do not cover the pan or stir the rice during this time.
# Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool.
# Once cool enough to handle, squeeze each bean gently to remove its papery skin.
# Remove the paella pan from the heat.
# Taste, add more salt if needed, but without stirring the rice much.
# Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes.
# Take off the foil.
# Scatter the olives and parsley over the top of the paella and serve with lemon wedges.