Step 1

1)Heat the oil in a paella or large shallow frying pan, over medium heat, then gently fry the onion for 5 minutes.Add the peppers and fennel, and fry until soft and golden, it will take about 8 minutes. Add the garlic, cook for a minute. Then add the bay leaves, and the spices, stir, add the rice and cook for 2 minutes. Add the sherry and saffron, boil down for a minute, then add the stock and a third of a teaspoon of salt.if you’re not using sherry, add the saffron threads to the vegetable broth (instead of 500ml use 600ml) and bring to simmer over medium heat for a minute, cover to keep it warm and let the saffron releases all its flavours, before using it.Reduce the heat as low as it will go. Cover and leave to simmer for 20 minutes, until most of the liquid has been absorbed. Don’t stir : the low heat will prevent the rice from sticking to the bottom of the pan.

Step 2

2)Remove the pan from the heat. Taste and add salt if needed, but avoid to stir the rice and vegetables much. Scatter the tomatoes, artichokes and beans over the rice, cover the pan tightly with foil or its lid and leave to rest 10 minutes.Take off the lid (or foil), scatter the olives on top, sprinkle with chopped parsley and serve with lemon wedges.Enjoy !!