Paella

Difficulty: HOW MUCH LONGER, MOMMY?

Special Menu: Tour of Europe

2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 1/2 teaspoons paprika
1 teaspoon saffron threads
1 large bulb fennel, cut into wedges
2 c dry white wine
1/2 pkg soyrizo
2 1/2 c short-grain paella rice
1 t salt
handful haricots verts
2 plum tomatoes
1 red pepper, sliced
1/4 cup capers, drained
parsley, olives, fennel fronds for garnish

Heat olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat.
Add the onion, garlic, paprika, and saffron and heat for several minutes
press the the fennel wedges in to touch the pan and cook until lightly browned on one side, about 5 minutes.
Pour in the wine and simmer until reduced by about one-third.
Stir in soyrizo, rice and salt
add just enough water to cover the rice completely, 2 1/2 to 3 cups.

450 oven
Increase the heat to high and boil for 2 to 3 minutes, then remove from heat.
arrange haricots verts and tomatoes decoratively on top.
Transfer the paella to the oven and bake for 20 minutes.
Briefly remove from oven and scatter capers and the peppers over the paella.
Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes.
Garnish and serve