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 to accompany main dishes of meat, fish, eggs, and cheeses, these fennel with paprika are too good not to try! Very easy to prepare, you bring them to the table in half an hour! And now go ahead and try them!
And if you love fennel, here are other recipes you’ll love to try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fennel with Paprika
- 18.7 oz fennel (weighed already cleaned)
- 2 cups water
- 3 tsps sweet paprika
- 1 tsp hot 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
- Food Scale
- Teaspoon
- Wooden Spoon
- Cutting Board
- Knife
- Pan
Steps to Prepare Fennel with Paprika
Start by cleaning the fennel from the waste parts, weigh them, wash them and let them drain, then with a knife and cutting board, slice the fennel first into slices then into small pieces, and place 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 and hot paprika, then add a pinch of salt and the water, mix, and pour over the fennel, add another glass of water only and mix well.
Bring the pan to high heat and cook until the water is absorbed (about 25 minutes), stirring often, once cooking is complete, plate and if you wish, season with a drizzle of raw oil, enjoy these fennel with paprika and bon appétit!
