Preparation:
1. Heat the olive oil in a paella pan or a large skillet over medium-high heat and sauté the onion until tender. Add garlic, bell pepper, tomatoes, and fennel and cook for 3 to 4 minutes, until softened.
2. Add rice and cook, stirring, for 1 to 2 minutes, then stir in paprika, olives, and saffron threads. Pour in the vegetable stock, season to taste, and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, for about 18 to 20 minutes, or until stock is absorbed and the rice is tender.
3. Stir in the peas and cook for 2 to 3 minutes, then turn off the heat.
4. Blend all sauce ingredients until very smooth, adding a little water as necessary. Adjust the seasoning and set aside.
5. Scatter with the chopped parsley over the paella and serve with tahini sauce and lemon wedges.
