STEP 1

Put the saffron, bay leaves and vegetable broth in a saucepan over a low heat, bring to a simmer, then turn off the heat and set aside.

STEP 2

Slice off woody ends of asparagus, then cut diagonally into 2-inch pieces. In a 13-inch paella pan, add 1 cup of water and boil asparagus over high heat for 1-2 minutes or until bright green. Strain asparagus and run under very cold water to stop the cooking.

STEP 3

Wipe and dry the paella pan and add the olive oil. Sauté onion, fennel and garlic over medium heat until onion and fennel are soft. Add the rosemary, vermouth or wine and simmer for one minute.

STEP 4

Add the cannellini beans, piquillo peppers, rice, paprika, tomatoes, asparagus, preserved lemons or lemon juice and vegetable broth. Mix well and season to taste. Arrange artichokes around the pan, tucking them into the rice a bit.  Leave to simmer vigorously for 6 minutes, then scatter over the peas and fava beans. Lower the heat and simmer gently for another 15 minutes. It is important to not stir the rice at this point. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender. Turn off the heat, cover the pan with a large sheet of foil and leave to rest for 5 minutes. 

Remove foil, garnish with a dash of smoked paprika, olives and the chopped parsley leaves.

Serve with alioli garlic sauce, lemon wedges, crusty bread and a Spanish white or rosé wine.