Vegan Paella | RICARDO

Ingredients

• 1 tbsp (15 ml) olive oil
• 2 onions, unpeeled, washed and halved
• 8 cups (2 litres) water
• 3 carrots, unpeeled, washed and cut into chunks
• 1 leek, washed and cut into pieces
• 1 fennel, stalks only (save the bulb for the paella)
• 10 black peppercorns, crushed
• 1 fennel bulb, cut into wedges ¾ inch (2 cm) thick
• 1/3 cup (75 ml) olive oil
• 1 can (14 oz/398 ml) whole artichoke hearts, drained, halved and patted dry
• 1 onion, chopped
• 1 red bell pepper, seeded and cut into large dice
• ½ lb (225 g) sugar snap peas or snow peas, trimmed
• 1 can (14 oz/398 ml) lima beans, rinsed and drained
• 1 tsp sweet smoked paprika
• ½ tsp saffron pistils
• ¾ cup (180 ml) strained tomatoes (passata)
• 1 ¾ cups (385 g) paella rice (see note)
• 2 garlic cloves, finely chopped
• 1 rosemary spring
• Lemon wedges, for serving