Roast fennel and aubergine paella

4 steps · 25 min total

1. 01

   Roast the Vegetables

   Put the fennel, aubergine, pepper, and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper, then toss to coat the vegetables. Roast for 20 minutes, turning a couple of times, until they're cooked through and turning golden.
2. 02

   Sauté Onion and Rice

   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.

3. 03

   Combine and Simmer

   Stir in the peas, add some seasoning, then gently mix in the roasted vegetables. 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. 04

   Achieve Socarrat and Rest

   To get that 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 let it sit for 5 minutes before sprinkling over the parsley and serving.