Roast fennel and aubergine paella

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 the wine by about half before stirring in two-thirds of the stock. Reduce the heat to a simmer and cook for 10 minutes without a lid, stirring a couple of times.