Multi-vegetable Paella

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves two generously.

Ingredients

 * 3 tbsp olive oil
 * ½ Spanish onion, finely chopped
 * 1 small red and 1 small yellow pepper, cut into strips
 * ½ fennel bulb, cut into strips
 * 2 garlic cloves, crushed
 * 2 bay leaves
 * ¼ tsp smoked paprika
 * ½ tsp ground turmeric
 * ¼ tsp cayenne pepper
 * 150 g calasparra (or other paella) rice
 * 100 ml good-quality medium sherry
 * 1 tsp saffron threads
 * 450 ml boiling vegetable stock
 * salt
 * 200 g shelled broad beans (fresh or frozen)
 * 12 mini plum tomatoes, halved
 * 5 small grilled artichokes in oil (from a jar), drained and quartered
 * 15 pitted kalamata olives, crushed
 * 2 tbsp roughly chopped parsley
 * 4 lemon wedges

Directions

 * 1) Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes.
 * 2) Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden.
 * 3) Add the garlic and cook for a further minute.
 * 4) Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron.
 * 5) Boil down for a minute, then add the stock and a third of a teaspoon of salt.
 * 6) Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice.
 * 7) Do not cover the pan or stir the rice during this time.
 * 8) Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool.
 * 9) Once cool enough to handle, squeeze each bean gently to remove its papery skin.
 * 10) Remove the paella pan from the heat.
 * 11) Taste, add more salt if needed, but without stirring the rice much.
 * 12) Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes.
 * 13) Take off the foil.
 * 14) Scatter the olives and parsley over the top of the paella and serve with lemon wedges.