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

Vegan

4 servings

450 cal/serving

Instructions

Step 1

Toss fennel, baby aubergines, red pepper and courgette with salt and black pepper and roast until golden, turning occasionally (about 20 minutes)

FennelBaby AubergineRed PepperCourgettesSaltBlack Pepper

Step 2

Sauté the finely chopped onion until softened, stir in the paella rice, paprika and saffron, add the white wine and reduce by half, then stir in two-thirds of the vegetable stock and simmer 10 minutes, stirring occasionally

OnionPaella RicePaprikaSaffronWhite WineVegetable Stock

Step 3

Stir in the frozen peas and seasoning, gently fold in the roasted vegetables, pour over the remaining vegetable stock, top with lemon wedges and cover; cook 10 minutes

Frozen PeasSaltBlack PepperVegetable StockLemon

Step 4

Increase heat until the rice crackles to form a toasted layer, remove from heat, rest 5 minutes, then sprinkle over the parsley and serve

Parsley