Paella with Braised Fennel, Hickory-Smoked Tofu and Green Beans
This has sort of become our go-to combo of ingredients for the Paella recipe -- fennel, smoked tofu, mushrooms glazed with sherry, red bell peppers and green beans. We added some dried apricots to shake things up a bit.
The fennel was braised -- cut into 8 wedges, placed in a single layer in a small pan with enough water to come half way up the sides of the fennel with 1 tbs. of earth balance, then brought to a boil with the lid partially covering the pan until the water evaporates, about 15-20 minutes. Add salt and pepper to taste, then set aside until added to the paella.
Here's a shot of the prep in progress -- those are dried apricots on the back left -- also known as any excuse to show the stove after it's been cleaned. ;)