Roast fennel and aubergine paella

Name: Roast fennel and aubergine paella
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 baby eggplants; 4 fennels; 1 red bell pepper; 1 zucchini; 1 onion; 11 oz paella rice; 1 tsp paprika; pinch saffron; ¾ cup + 1 tbsp white wine; 3 cups vegetable stock; 3 ½ oz frozen peas; 1 lemon; Handful parsley; pinch salt; pinch black pepper

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

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

1 lb paella rice

Fresh & other

9 baby eggplants Shopping tip: Eggplant (UK: aubergine).
6 fennels
2 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
2 zucchinis Shopping tip: Zucchini (UK: courgette).
2 onions
1 ¼ cups white wine
4 ½ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
5 oz frozen peas
2 lemons
Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Spices & seasonings (4): paprika, saffron, salt, black pepper

1 ½ tsp paprika
pinch saffron
pinch salt
pinch black pepper

How to make it

Steps in our own plain words.

Courgette, pepper, aubergine and 2 Put the fennels in a roasting tray.
Add a glug of olive oil.
Season with salt and pepper.
Toss around to coat your veggies in the oil.
Roast in the oven for 20 min, turning 2 times till your veg are pretty much cooked through plus turning golden, 2 Meanwhile.
Heat a paella pan or big frying pan over a low– medium heat.
Add a glug of olive oil.
Cook the onion for 8–10 min until softened.
Turn the heat up to medium.
Stir in the rice, paprika and saffron.
Heat for around 1 min to start toasting the rice.
Add the white wine.
Reduce by around half before stirring in two-thirds of your stock.
Reduce to a simmer.
Cook for 10 minutes without a lid.
Stir a couple of times.
3 Stir in the peas.
Add some seasoning.
Mix in the roasted veg.
Pour over the rest of the stock, arrange the lemon wedges on top.
Cover using a lid or some aluminium foil.
Cook for a further 10 minutes.
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.
Take it off the heat and sit for 5 min before sprinkling over the parsley and serving.