Roast fennel and aubergine paella
This vegetarian paella is made with roast fennel and aubergine, and flavored with a variety of aromatic spices and herbs. It's a flavorful and satisfying meal that's perfect for sharing with friends.
Spanish
Main
109
Calories
26.1 g
Carbs
0.9 g
Fat
4.6 g
Protein
•

Method
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 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 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.
4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle. Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.
Ingredients

Fennel
•
4 small

Red Pepper
•
1 thinly sliced

Courgettes
•
1 medium

Paella Rice
•
300g

Saffron
•
pinch

White Wine
•
200ml

Vegetable Stock
•
700ml

Lemon
•
1 chopped

Parsley
•
Handful

Salt
•
pinch

Black Pepper
•
pinch

Onion
•
1 finely chopped

Aubergine
•
6 small

Paprika
•
1 tsp

Peas
•
100g