Roast fennel and aubergine paella
A Spanish dinner. Ready in about 1 hour 15 minutes. Difficulty: medium.
- 20 minPrep (about)
- 55 minCook (about)
- 1 hr 15 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 oz paella rice
Fresh & other
- 3 baby eggplants Shopping tip: Eggplant (UK: aubergine).
- 2 fennels
- 1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 1 zucchini Shopping tip: Zucchini (UK: courgette).
- 1 onion
- ⅓ cup + 1 tbsp white wine
- 1 ⅓ cups + 2 tbsp vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 1 ¾ oz frozen peas
- 1 lemon
- Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Spices & seasonings (4): paprika, saffron, salt, black pepper
- ½ tsp paprika
- pinch saffron
- pinch salt
- pinch black pepper
How to make it
Steps in our own plain words.
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Courgette, pepper, aubergine and 1 Put the fennel in a roasting tray.
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Add a glug of olive oil.
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Season with salt and pepper.
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Toss around to coat your veggies in the oil.
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Roast in the oven for 20 min, turning 2 times till your veg are pretty much cooked through plus turning golden, 2 Meanwhile.
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Heat a paella pan or big frying pan over a low– medium heat.
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Add a glug of olive oil.
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Cook the onion for 8–10 min until softened.
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Turn the heat up to medium.
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Stir in the rice, paprika and saffron.
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Heat for around 1 min to start toasting the rice.
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Add the white wine.
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Reduce by around half before stirring in two-thirds of your stock.
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Reduce to a simmer.
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Cook for 10 minutes without a lid.
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Stir a couple of times.
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3 Stir in the peas.
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Add some seasoning.
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Mix in the roasted veg.
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Pour over the rest of the stock, arrange the lemon wedges on top.
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Cover using a lid or some aluminium foil.
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Cook for a further 10 minutes.
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4 To ensure you get your classic layer of toasted rice at bottom of the pan, turn the heat up to high till you hear a slight crackle.
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Take it off the heat and sit for 5 min before sprinkling over the parsley and serving.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.