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You are here: Home / Recipes / Vegetable Paella with Fennel, Artichokes & Red Bell Peppers Recipe

Vegetable Paella with Fennel, Artichokes & Red Bell Peppers Recipe

August 6, 2017

This is one of those dishes that just hits the spot. If you’re hungry, like I was a few moments ago, and took a bite of this wonderful collection of ingredients, like I just did, you’d be overwhelmed with satisfaction. There’s nothing like scooping a big spoon into some brown rice that’s been infused with vegetable broth, along with baby artichokes, roasted red bell peppers, diced tomatoes and a sweet fennel and vidalia onion blend. I’m telling ya, it was perfect.

Vegetable Paella with Fennel, Artichokes & Red Bell Peppers Recipe

The Recipe

This recipe is the real deal. It gives you a huge skillet of food that’s perfect any time of the year. It’s full of flavor that comes from its long list of ingredients. From kalamata olives to roasted garlic to dry white wine. While it does take some time to prepare, it’s well worth it. And really, the time isn’t all too long. Also, only minimal skills are necessary, so anyone can pull this one off.

I will warn you up front to be sure to do all your prepping beforehand. I did that and things were smooth sailing afterwards. I even took a bunch of photos for you to take a look at, like I normally do. I’ll show them below.

Ingredients

Serves: 6

3 Cups Quartered Baby Artichokes, Rinsed
2 Red Bell Peppers, Stemmed and Coarsely Chopped
1/2 Cup Pitted Kalamata Olives, Sliced
1 Whole Garlic Bulb, Separated and Cloves Peeled
Extra-Virgin Olive Oil
Salt
Ground Black Pepper
3 Tablespoons Parsley, Chopped
2 Tablespoons Lemon Juice
1 Large Sweet Onion, Chopped
1 Fennel Bulb, Stems Trimmed and Sliced Thinly
1/2 Teaspoon Paprika
1 14.5 Ounce Can of Diced Tomatoes, Drained
2 Cups Brown Rice
5 Cups Vegetable Broth
1/3 Cup Dry White Wine
1/2 Cup Frozen Peas

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Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their incredible resource called The Complete Mediterranean Cookbook. This recipe is fantastic as are many others in this book.

Prep All Ingredients

It definitely helps to prep as much as you can before doing any cooking. It also helps to get ingredients you’ll need out from where they’re hiding and to put them in bowls for easy access later on. I did all this and took some photos along the way.

First, I drained all the canned baby artichokes and placed them in a bowl.

Canned Baby Artichokes


Then, I trimmed and sliced the fennel and chopped the onion.

Sliced Fresh Fennel

Chopped Vidalia Onions

I stemmed the red bell pepper and chopped it into 1 inch pieces and then I measured out the frozen peas.

Chopped Red Bell Pepper

Frozen Peas

Finally, I measured out the kalamata olives and drained and emptied the can of diced tomatoes into a bowl.

Kalamata Olives

Diced Tomatoes

Oh yeah, I also measured out the brown rice.


Brown Rice

After all this, I was ready to go.

Pre-Heat Oven

Arrange your oven racks so one of them is in the center position. Then, pre-heat your oven to 450 degrees.

Combine Artichoke & Peppers

In a large bowl, add the artichokes, chopped peppers, olives, garlic cloves, 2 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and toss well.

Artichokes and Red Bell Peppers in Bowl

Then, spread the mixture from the bowl onto a large baking sheet.

Baking Sheet with Vegetable Mixture On It

Place the baking sheet in the hot oven for 25 minutes.

Combine Parsley & Lemon Juice

In the same large bowl as you used earlier, add 2 tablespoons of olive oil, 2 tablespoons of lemon juice and the chopped parsley. Mix these ingredients well.

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Parsley and Lemon Juice with Olive Oil Mix


Combine Vegetables

When the vegetables are finished roasting in the oven, add them to the bowl with the parsley in it. Then, mix to combine everything well.

Vegetable Mix

At this point, you can reduce the temperature of the oven to 350 degrees.

Cook Fennel & Onion

In a large skillet (like a big cast iron one), add 2 tablespoons of olive oil and warm the pan over medium heat. In the photos below, you’ll see that I started things off in a pot and then switched to the cast iron pan. I should have gone straight through with the skillet.

When the pan is to temperature, add the fennel and the onion and cook for 10 minutes, stirring occasionally.

Cooking Fennel and Onion in Large Pot

Then, stir in the paprika and the tomatoes and cook, while stirring for another 3 minutes.

Adding Diced Tomatoes to Fennel and Onion Mixture

Cook the Rice

After adding and cooking down the tomatoes, you can go ahead and add the rice to the same pot. Then, add the broth, wine and 1 teaspoon of salt. It was at this point I switched from the pot to the large skillet. As you can see, all the ingredients fit just fine.

Adding Broth to Rice Mixture


On your stove top, increase the heat to high and bring the broth to a boil. Stir for a bit and then cover the skillet and place it in your oven for about 50 minutes or until the rice is tender. When it’s finished and after you remove the skillet from your oven and take off the lid, this is what things should look like. Just beautiful.

Cooked Brown Rice with Tomato, Onion and Fennel Mixture

Add Vegetable Topping

Now is the time to spread the vegetable mixture from the bowl over the ingredients that just came out of the oven. Carefully do this and then sprinkle the peas over everything as well.

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Veggie Topping Over Brown Rice Mixture in Skillet

Adding Peas to Vegetable Mixture in Skillet

Finally, place the lid back on the skillet and wait 5 minutes for the peas to thaw from the heat. After that, serve and enjoy!

The Final Vegetable Paella

I told you this dish was awesome. Just think about the flavor of those artichokes with those red peppers, garlic, fennel and onion. It’s so good. Give this one a try and let me know what you think. Thanks for reading!

Vegetable Paella Recipe

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  3. Celeriac, Fennel & Apple Chowder Soup Recipe
  4. Roasted Fennel & Caramelized Onion with Quinoa Salad Recipe
  5. Baked Cod with Tomatoes, Fennel & Onions Recipe

Filed Under: Recipes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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