Roast fennel and aubergine paella
A vibrant Spanish-inspired vegan paella featuring roasted fennel and aubergine with saffron-scented rice, peas and lemon — hearty, aromatic and perfect for sharing.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
main
- baby aubergine
- fennel
- red pepper (thinly sliced)
- courgette
- onion (finely chopped)
- g paella rice
- tsp paprika
- saffron
- ml white wine
- ml vegetable stock
- g frozen peas
- lemon (chopped or wedges)
- parsley (handful)
- salt (pinch)
- black pepper (pinch)
- olive oil (glug)
Directions
- Preheat oven and roast the fennel, aubergine, red pepper and courgette tossed with olive oil, salt and pepper for about 20 minutes, turning a couple of times until cooked through and golden.
- Heat a paella pan or large frying pan over low–medium heat with a glug of olive oil and sauté the finely chopped onion for 8–10 minutes until softened.
- Increase heat to medium, stir in the paella rice, paprika and saffron and cook about 1 minute to toast the rice, then add the white wine and reduce by half.
- Stir in two thirds of the vegetable stock, reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.
- Stir in the frozen peas, season to taste, then gently mix in the roasted vegetables.
- Pour over the remaining stock, arrange lemon wedges on top, cover with a lid or foil and cook for a further 10 minutes.
- Increase the heat briefly until you hear a slight crackle to form a toasted rice layer, then remove from heat, rest 5 minutes and sprinkle over parsley before serving.