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Spanish fennel, olive and tomato rice


Serves: 6
timePrep time: 25 mins
timeTotal time:
Spanish fennel, olive and tomato rice
Recipe photograph by Mike English

Spanish fennel, olive and tomato rice

This is great for feeding a hungry crowd and is vegan and gluten-free!

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
306Kcal
Fat
9gr
Saturates
2gr
Carbs
47gr
Sugars
6gr
Fibre
6gr
Protein
6gr
Salt
2.4gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 2 fennel bulbs, cut into thin wedges
  • 3 garlic cloves, crushed
  • 1 tbsp smoked paprika
  • ½ tsp chilli flakes (optional)
  • 300g paella rice
  • 1 litre vegetable stock (use GF stock, if required)
  • 2 bay leaves
  • 1 x 250g pack pomodorino or baby plum tomatoes, halved
  • 150g pitted olives (a mix of colours and varieties, if you like)
  • ½ x 30g pack flat-leaf parsley, finely chopped
  • juice of ½ lemon, plus wedges to serve

Step by step

  1. Heat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a wide, shallow ovenproof casserole or large frying pan. Fry the onion and fennel until the fennel is tender when pierced with a knife, about 10-15 minutes. Add a splash of water if the onion starts to catch. Add the garlic and spices and fry for another minute.
  2. Add in the rice, and fry for a few minutes, mixing with the veg. Pour over the stock, add the bay leaves and season well, as the rice will absorb quite a bit of salt. Bring to a simmer, then stir in the tomatoes and olives, and transfer to the oven, uncovered.
    Tip
    If your pan isn’t ovenproof, you can always transfer the whole lot to a roasting tin before baking.
  3. Bake for 30-35 minutes until the rice is tender and the stock has been absorbed. Cover with a lid or baking sheet and leave to steam for 10 minutes. Scatter with the parsley and squeeze over the lemon before serving with more lemon wedges.

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