Spanish · vegan

Roast fennel and aubergine paella

Name: Roast fennel and aubergine paella
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 small Baby Aubergine; 4 small Fennel; 1 thinly sliced Red Pepper; 1 medium Courgettes; 1 finely chopped Onion; 300g Paella Rice; 1 tsp Paprika; pinch Saffron; 200ml White Wine; 700ml Vegetable Stock; 100g Frozen Peas; 1 chopped Lemon; Handful Parsley; pinch Salt; pinch Black Pepper

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Baby Auberginesmall6
Fennelsmall4
Red Pepper1
Courgettesmedium1
Onion1
Paella Rice300 g
Paprika1 tsp
Saffron
White Wine200 ml
Vegetable Stock700 ml
Frozen Peas100 g
Lemon1
Parsley
Salt
Black Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.
2
2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the onion for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.
3
3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes.

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