Roast Fennel and Aubergine Paella
A vegan Spanish-style paella with golden roasted fennel, baby aubergines, pepper, courgette, saffron rice, peas and lemon.
- 50 min
- 430 kcal
- Vegan
- Spanish
- Rice dish
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Put the fennel, aubergine, pepper and courgette in a roasting tray.
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Step 2:
Add a glug of olive oil, season with salt and pepper, and toss to coat the vegetables in the oil.
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Step 3:
Roast in the oven for 20 minutes, turning a couple of times, until the vegetables are mostly cooked through and golden.
20 min -
Step 4:
Meanwhile, heat a paella pan or large frying pan over a low-medium heat and add a glug of olive oil.
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Step 5:
Sauté the onion for 8-10 minutes until softened.
8–10 min -
Step 6:
Increase the heat to medium and stir in the rice, paprika and saffron.
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Step 7:
Cook for around 1 minute to start toasting the rice, then add the white wine.
1 min -
Step 8:
Reduce the wine by about half, then stir in two-thirds of the stock.
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Step 9:
Reduce to a simmer and cook uncovered for 10 minutes, stirring a couple of times.
10 min -
Step 10:
Stir in the peas and add some seasoning.
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Step 11:
Gently mix in the roasted vegetables, pour over the remaining stock, and arrange the lemon wedges on top.
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Step 12:
Cover with a lid or aluminium foil and cook for a further 10 minutes.
10 min -
Step 13:
Increase the heat to high until you hear a slight crackle to create the classic toasted rice layer at the bottom of the pan.
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Step 14:
Remove from the heat and rest for 5 minutes.
5 min -
Step 15:
Sprinkle over the parsley and serve.
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