Roast fennel and aubergine paella
By PastaPrince
A recipe by PastaPrince. Made with salt, onion, paprika, lemon, and more.
Ingredients
- 1 pinch Salt
- 1, diced Onion
- 15 ml Paprika
- 80 ml Lemon
- 1¼ ml Black Pepper
- 6, small Baby Aubergine
- 4, small Fennel
- 1, thinly, sliced Red Pepper
- 1, medium Courgettes
- 300 g Paella Rice
- 1 pinch Saffron
- 200 ml White Wine
- 700 ml Vegetable Stock
- 100 g Frozen Peas
- 1 handful Parsley
Preparation Steps
- 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.
- 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.
- 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.
- 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.
Nutrition (per 100g)
- Calories: 542.5 kcal
- Protein: 21.3g
- Carbs: 73.2g
- Fat: 13.9g