The recipe is from the vegetarian cookbook Plenty by Yotam Ottolenghi, a London-based, Israeli chef, author and restaurateur. I made a lot of substitutions since I didn't have several items on hand, including subbing a Chinese cooking wine for sherry (gasp!, again), using a regular, run-of-the-mill medium-grain white rice instead of Spanish paella rice and using chicken broth instead of vegetable broth. Oops, there goes the whole vegetarian thing, although I don't think Mr. Ottolenghi would be terribly offended as he enjoys eating meat as well : ).
In the recipe below, ingredients I didn't have are in orange and "crossed out", followed by my substitution.
Adapted from Plenty by Yotam Ottolenghi
Makes 2-4 servings
In a large, shallow, non-reactive skillet pan, heat:
2 tablespoons olive oil
Gently fry for 5 minutes:
Add and continue to fry for 6 minutes or until softened:
1 small red bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 small fennel bulb, cut into strips
Add and cook for 1 more minute:
2 garlic cloves, crushed
Add and stir well:
2 bay leaves
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Then add and stir thoroughly for 2 minutes:
Next, add and boil down for 1 minute:
6 1/2 tablespoons
1 teaspoon saffron threads (wow, I actually had this on hand, though God knows how old it was)
2 cups boiling
Reduce heat to a minimum and simmer very gently for 20 minutes or until liquid is almost all absorbed. Do not cover the pan and do not stir the rice during cooking. Don't worry if some of the rice grains on top are a bit hard. They will soften during the next step.
When most of the liquid has been absorbed by the rice, remove from heat and scatter on top:
15 quartered pieces artichoke hearts in oil, drained
Cover the pan with the lid or tightly with foil. Leave to rest for 10 minutes to allow rice to absorb all of the liquid.
Take off the lid or foil and scatter on top:
15 pitted kalamata olives, crushed or halved
2 tablespoons roughly chopped parsley