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