Roast fennel and aubergine paella

Ingredients

• 6 small Baby Aubergine
• 4 small Fennel bulbs
• 1 thinly sliced Red Pepper
• 1 medium Courgettes
• 1 finely chopped Onion
• 300g Paella Rice
• 1 tsp Paprika
• pinch Saffron
• 200ml White Wine
• 700ml Vegetable Stock
• 100g Frozen Peas
• 1 chopped Lemon
• Handful Parsley
• pinch Salt
• pinch Black Pepper

Instructions

1. Preheat the oven to 200°C (180°C fan). Place the fennel, aubergine, red pepper and courgette in a roasting tray. Drizzle with olive oil, season with salt and black pepper and toss to coat. Roast for about 20 minutes, turning once or twice, until the vegetables are tender and lightly golden.
2. Meanwhile, heat a paella pan or large frying pan over low–medium heat. Add a little olive oil and cook the chopped onion for 8–10 minutes until soft. Increase the heat to medium, add the rice, paprika and saffron and cook for about 1 minute, stirring, to toast the rice.
3. Pour in the white wine and let it reduce by about half. Stir in two-thirds of the vegetable stock, reduce to a gentle simmer and cook for around 10 minutes without a lid, stirring occasionally.
4. Add the peas, season lightly and gently mix in the roasted vegetables. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or foil. Cook for a further 10 minutes until the rice is tender.
5. To create a toasted base, increase the heat until you hear a light crackling sound, then remove from the heat immediately. Rest for 5 minutes, sprinkle with parsley and serve.

instructions_source: editorial-classic