Meera Sodha’s vegan recipe for fennel, pepper and black olive fideuà | The new vegan

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Meera Sodha’s vegan recipe for fennel, pepper and black olive fideuà | The new vegan
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  • 📰 The Guardian
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A one-pan, paella-style pasta dish that the whole family can dig into – traditionally made with fish, but here featuring fennel, olives and artichokes

Put the oil in a wide, nonstick frying pan over a medium heat and, once it’s hot, add the onion, fennel, peppers and salt, and cook, stirring every now and then, for 12 minutes. Stir in the garlic, cook for another five minutes, then mix in the paprika and tomato puree, and cook for five minutes, stirring regularly because it will start to stick . Add the wine, then scrape the bottom of the pan to release all the sticky bits and incorporate them into the mix.

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