Roast fennel and aubergine paella
~1 h (estimated)
Recipe images are illustrative and may not match the finished dish exactly.
This is one of our free recipes. Have a look around.
Sign up free to check every recipe against your family's allergies before you see it. No card needed.
Not checked against any allergies
Guests have no allergy profile, so this recipe hasn't been checked for you. with a free account to get an ingredient check on every recipe.
You must review the full ingredient list yourself and decide whether every ingredient is right for you before you cook or eat this.
This check is only an aid. It reads the ingredients listed in this recipe and can't tell about cross-contact, how products are made, or whether the recipe's own list is complete. It is not medical advice and doesn't replace guidance from an allergist or dietitian.
Ingredients
- 6 small Baby Aubergine
- 4 small Fennel
- 1 thinly sliced Red Pepper
- 1 medium Courgettes
- 1 finely chopped Onion
- 300g (10.5 oz) Paella Rice
- 1 tsp Paprika
- pinch Saffron
- 200ml (¾ cups) White Wine
- 700ml (3 cups) Vegetable Stock
- 100g (3.5 oz) Frozen Peas
- 1 chopped Lemon
- Handful Parsley
- pinch Salt
- pinch Black Pepper
Tip: Try wild rice instead. It's nutty and chewy, and it's the rice we reach for first.
Why wild rice?
- It isn't really rice. It's the seed of a water grass, so it stays firm instead of going mushy in bowls, salads and soups.
- A cooked cup has about a quarter fewer calories than brown rice, and a little more protein.
- Lab studies found it has far more antioxidant activity than white rice.
- Like all rice, it's naturally gluten-free.
- It takes 45 to 55 minutes to cook and costs a little more. Mixing it half and half with brown rice works well.
Instructions
- 1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of avocado 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 avocado 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.
Ask the AI assistant
Substitutions, cooking help and recipe ideas, with the same allergy check. Free with an account.