Spanish fennel, olive and tomato rice recipe | Sainsbury`s Magazine

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