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Roast Fennel and Aubergine Paella

Name: Roast Fennel and Aubergine Paella
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 baby aubergines; 4 small fennel bulbs; 1 red pepper, thinly sliced; 1 courgette, sliced; 1 onion, finely chopped; 300g paella rice; 1 tsp smoked paprika; Pinch of saffron threads; 200ml dry white wine; 700ml vegetable stock; 100g frozen peas; 1 lemon, cut into wedges; Handful chopped fresh parsley; Pinch of salt; Pinch of black pepper

Saffron-infused Spanish paella loaded with caramelised roast fennel, tender aubergine, and sweet garden peas.

45 min serves 4 Medium Watch

Ingredients

6 baby aubergines250g

4 small fennel bulbs4

1 red pepper, thinly sliced1

1 courgette, sliced1

1 onion, finely chopped1

300g paella rice500g

1 tsp smoked paprika45g

Pinch of saffron threads0.4g

200ml dry white wine750ml

700ml vegetable stock8 cubes

100g frozen peas900g

1 lemon, cut into wedges1

Handful chopped fresh parsley30g

Pinch of salt750g

Pinch of black pepper100g

Method

1 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.
2 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.
3 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.
4 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.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £8.06 of it is what this recipe actually uses.

Find it in store

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Tesco Asda

£31.64 est. · serves 4

Ingredients

6 baby aubergines250g

4 small fennel bulbs4

1 red pepper, thinly sliced1

1 courgette, sliced1

1 onion, finely chopped1

300g paella rice500g

1 tsp smoked paprika45g

Pinch of saffron threads0.4g

200ml dry white wine750ml

700ml vegetable stock8 cubes

100g frozen peas900g

1 lemon, cut into wedges1

Handful chopped fresh parsley30g

Pinch of salt750g

Pinch of black pepper100g

Method

1 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.

2 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.

3 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.

4 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.