Vegan Paella with Samphire

Ingredients

• 1 large onion, finely chopped
• 1 red pepper, chopped into 1cm pieces
• 250g tomatoes, de-cored, deseeded and chopped
• 300g fennel, sliced
• 2 garlic cloves, crushed
• 1 tsp Smoked Paprika
• A pinch of saffron, soaked in boiling water for at least ½ hour
• 1 tbsp thyme leaves
• 2 bay leaves
• 100 ml Dry Sherry
• 500ml hot home-made stock
• 200g Paella rice
• 100g French beans (topped and tailed)
• A handful of samphire
• 1 bunch Asparagus, tips
• 100g peas and or broadbeans
• 100g marinated artichokes (in a tin or in oil), sliced
• Salt
• pepper
• Olive oil, chopped fresh flat-leaf parsley and lemon wedges to serve