Roast fennel and aubergine paella

Name: Roast fennel and aubergine paella
Prep time: 25 min
Cook time: 49 min
Total time: 74 min
Yield: 6 servings
Ingredients: 6 small Baby Aubergine; 4 small Fennel; 1 thinly sliced Red Pepper; 1 medium Courgettes; 1 finely chopped Onion; 300 g Paella Rice; 1 tsp Paprika; 1 pinch Saffron; 200 ml White Wine; 700 ml Vegetable Stock; 100 g Frozen Peas; 1 chopped Lemon; 1 Handful Parsley; 1 pinch Salt; 1 pinch Black Pepper

74 min · Serves 6 · By TheMealDB Import

Vegan
Spanish
Vegan
Paella
Dinner
Healthy
Comfort Food

Spanish, Vegan, Vegan, Paella

Adapted from homestylemag.co.uk

Ingredients

For 6 servings

6 smallBaby Aubergine
4 smallFennel
1 thinly slicedRed Pepper
1 mediumCourgettes
1 finely choppedOnion
300 gPaella Rice
1 tspPaprika
1 pinchSaffron
200 mlWhite Wine
700 mlVegetable Stock
100 gFrozen Peas
1 choppedLemon
1 HandfulParsley
1 pinchSalt
1 pinchBlack Pepper

Method

Prep 25 min · Cook 49 min

11 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.
22 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.
33 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.
44 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.