100ml |
olive oil |
1 |
onion, finely chopped |
1 |
garlic clove, finely minced |
1 |
red chilli, deseeded and finely chopped |
1 |
fennel bulb, peeled and finely chopped |
2kg |
vine-ripened tomatoes, peeled, seeds removed and diced (seeds and skins retained for tomato water) |
2 |
piquillo peppers, finely chopped |
1 teaspoon |
pimento (smoked paprika) |
100g |
aged parmesan, shaved and rind reserved |
|
sea salt |
300g |
paella rice such as bomba calasparra rice |
1 litre |
Tomato water |
1 |
rosemary sprig |
|
4–5pesticide-free tomato leaves from the vine |
1/4 bunch |
flat-leaf (italian) parsley, leaves picked and torn |
100ml |
light, fruity style extra-virgin olive oil such as arbequina or koroneiki |