A delicious vegan recipe from Spanish cuisine. 1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat…
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A delicious vegan recipe from Spanish cuisine. 1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat...
How to easily make Roast fennel and aubergine paella?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Roast fennel and aubergine paella
A delicious vegan recipe from Spanish cuisine. 1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat...
Ingredientes
- 6 small Baby Aubergine
- 4 small Fennel
- 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
Instrucciones
- 1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.
- 2 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 by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.
- 3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. 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 To ensure you get the 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 sit for 5 minutes before sprinkling over the parsley and serving.
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Additional tips for your Roast fennel and aubergine paella
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
