Vegan Paella

Ingredients

• Vegetable Broth

  • 1 tbsp (15 ml) olive oil
  • 2 onions, unpeeled, washed and halved
  • 8 cups (2 litres) water
  • 3 carrots, unpeeled, washed and cut into chunks
  • 1 leek, washed and cut into pieces
  • 1 fennel, stalks only (save the bulb for the paella)
  • 10 black peppercorns, crushed

• Paella

  • 1 fennel bulb, cut into wedges ¾ inch (2 cm) thick
  • 1/3 cup (75 ml) olive oil
  • 1 can (14 oz/398 ml) whole artichoke hearts, drained, halved and patted dry
  • 1 onion, chopped
  • 1 red bell pepper, seeded and cut into large dice
  • ½ lb (225 g) sugar snap peas or snow peas, trimmed
  • 1 can (14 oz/398 ml) lima beans, rinsed and drained
  • 1 tsp sweet smoked paprika
  • ½ tsp saffron pistils
  • ¾ cup (180 ml) strained tomatoes (passata)
  • 1 ¾ cups (385 g) paella rice (see note)
  • 2 garlic cloves, finely chopped
  • 1 rosemary spring
  • Lemon wedges, for serving