Spring Vegetable Fideuà Recipe | olivemagazine

Ingredients

• 300g fideos or vermicelli
• 2 tbsp olive oil
• 1 medium onion finely chopped
• ½ fennel bulb finely chopped
• 4 garlic cloves finely chopped
• 300g tomatoes roughly chopped
• ½ tsp sweet smoked paprika
• a small pinch saffron
• 850ml vegetable stock
• 150g frozen peas
• 250g frozen broad beans podded and skins removed
• 4 artichoke hearts from a jar halved, drained and rinsed
• 150g frozen broad beans podded and skins removed
• ½ lemon peeled and pith removed
• a small bunch flat-leaf parsley roughly chopped
• 40ml extra-virgin olive oil