The fennel with paprika is a very flavorful side dish ready in less than 30 minutes, fennel cooked without any fat but with water, and the oil is added raw! Perfect for accompanying meat, fish, eggs, and cheese main dishes, these fennel with paprika are too good not to try! So easy to prepare, you can have them on the table in half an hour! Now hurry up and try them!
And if you love fennel, here are other recipes you’ll love to try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fennel with Paprika
- 1.17 lbs fennel (weighed already cleaned)
- 2 glasses water
- 3 tsps sweet paprika
- 1 tsp spicy paprika
- 1 pinch fine salt
- 1 clove red garlic
- 1 tbsp extra virgin olive oil (optional and to be used raw only)
Useful Tools
- 2 Glasses
- Kitchen Scale
- Teaspoon
- Wooden Spoon
- Cutting Board
- Knife
- Pan
Steps to Prepare Fennel with Paprika
Start by cleaning the fennel from waste parts, weigh them, wash them and let them drain, then with a knife and cutting board cut the fennel first into slices then into small pieces, and put them in the pan.
Clean the garlic clove, chop it, and add it to the fennel in the pan.
In a glass, pour the sweet paprika and the spicy paprika, then add a pinch of salt and the water, mix and pour over the fennel, add another glass of just water and mix well.
Place the pan on high heat and cook until the water is absorbed (about 25 minutes) stirring often, once cooking is finished, plate and if desired, dress with a drizzle of raw oil, enjoy these fennel with paprika and bon appétit!
