Multi Vegetable Paella

This recipe is from the wonderful cookbook Plenty. It comes together quickly once you have gathered the ingredients. I substituted edamame for the fava beans that I could not find. I would use less tomatoes the next time I make it I think, but that is my own preference. This is a showstopper of a recipe as there is so much flavor and color! The recipe says it serves two generously but I think it could easily serve four as a main course and six as a side.
Vegetable Paella
3 T.olive oil
1/2 yellow onion, finely chopped
1 small red bell pepper, cut into strips
1 small yellow or orange bell pepper, cut into strips
1/2 fennel bulb, cut into strips
2 garlic cloves, crushed
2 bay leaves
1/4 t. smoked paprika
1/2 t. ground turmeric
1/4 t. cayenne
1 c. arborio or short grain paella rice (Calasparra)
6 1/2 T. good quality sherry
1 t. saffron threads
salt
2 c. boiling vegetable stock
3/4 c. shelled fava beans (boiled, drained and each bean squeezed out) or edamame
12 plum tomatoes, halved
5 small grilled artichokes in oil, drained and quartered
15 pitted Kalamata olives, halved
2 T. parsley, roughly chopped
4 lemon wedges
Heat the olive oil in a paella pan or large shallow skillet and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on medium for 6 minutes or until soft and golden. Add the garlic and cook for 1 more minute. Add bay leaves, paprika, turmeric, and cayenne and stir well. Add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil one minute and add the stock and 1/3 t. salt. Reduce heat to a minimum and simmer very gently for 20 minutes or until most of the liquid is absorbed. Do not cover pan or stir while the rice is cooking. (Cook the fava beans as per above). Remove paella pan from the heat and scatter the tomatoes, artichokes and beans over the rice. Cover pan tightly with foil and let rest for 10 minutes. Remove foil, scatter olives on top and sprinkle with parsley. Serve with lemon wedges

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