Roast fennel and aubergine paella
A vegan Spanish paella featuring roasted fennel, aubergine, peppers and courgettes folded into saffron rice with peas and lemon, finished with parsley.
Pasos
- 1
Preheat a roasting tray and toss together the fennel, aubergine, red pepper and courgette with olive oil, salt and pepper. Roast in the oven for about 20 minutes, turning a couple of times until the vegetables are tender and golden.
- 2
Meanwhile, warm a paella pan or large frying pan over low to medium heat and add olive oil. Sauté the onion until softened (8–10 minutes). Add the rice, paprika and saffron and cook for about 1 minute to start to toast the rice, then add the white wine. Let it reduce by about half, then stir in about two-thirds of the stock. Bring to a simmer and cook for 10 minutes without a lid, stirring occasionally.
- 3
Stir in the peas and season, then gently fold in the roasted vegetables. Pour over the remaining stock, arrange lemon wedges on top, cover with a lid or foil, and cook for another 10 minutes.
- 4
To form the toasted bottom layer of rice, increase the heat to high until you hear a crackle. Remove from heat and rest for 5 minutes, then sprinkle with parsley and serve.
