Roast fennel and aubergine paella

Roast fennel and aubergine paella

This vibrant roast fennel and aubergine paella is a delightful twist on the traditional Spanish dish, featuring roasted vegetables and aromatic saffron rice. It’s a hearty, colorful meal perfect for sharing with friends and family.

Vegan

Prep Time

20 min

Cook Time

40 min

Servings

4

Paella, originating from Valencia, Spain, is renowned for its rich flavors and unique cooking technique that creates a crispy bottom layer called 'socarrat'. This recipe offers a vegetarian take by roasting fennel, aubergine, and other fresh vegetables, infusing the dish with sweet and smoky notes. The combination of saffron and paprika delivers an unmistakable aroma and depth, making the meal both comforting and festive. The roasting process caramelizes the vegetables, enhancing their natural sweetness, and the methodical layering of ingredients in the paella pan allows the rice to absorb maximum flavor. The addition of white wine and vegetable stock enriches the dish's complexity. This meal pairs wonderfully with a crisp green salad and a chilled glass of white wine, perfect for a warm evening. Whether served as a main for a family dinner or a centerpiece for a casual gathering, this roast fennel and aubergine paella celebrates seasonal vegetables with a Mediterranean flair. Garnished with fresh parsley and lemon wedges, it invites everyone to savor each bite bursting with texture and zest.

Ingredients

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

Instructions

1. Preheat your oven and place the chopped fennel, aubergine, red pepper, and courgette into a spacious roasting tray. Drizzle a generous glug of olive oil over the veggies, sprinkle with salt and pepper, and toss everything together to ensure each piece is beautifully coated. Roast the vegetables for about 20 minutes, turning them a couple of times during cooking until they are tender and golden brown, showcasing those delicious caramelized edges. Tip: Turning the vegetables a few times helps them cook evenly and develop a rich, roasted flavor. 2. While the vegetables roast, warm a paella pan or a large frying pan over low to medium heat. Add a glug of olive oil and gently sauté the finely chopped onion for 8 to 10 minutes until it becomes soft and translucent, releasing its sweet aroma. 3. Next, increase the heat to medium and stir in the paella rice, paprika, and saffron. Toast the rice and spices for about a minute; this step helps amplify their fragrances. Pour in the white wine and let it reduce by half, intensifying the depth of the dish. Hint: Toasting the rice enhances its nutty flavor and ensures each grain cooks perfectly. 4. Gradually stir in two-thirds of the vegetable stock, reduce the heat to a gentle simmer, and let the rice cook uncovered for 10 minutes, stirring occasionally. This allows the rice to absorb the flavors and start to soften. 5. Add the frozen peas and some seasoning to taste, then carefully fold in the beautifully roasted vegetables. Pour over the remaining stock, nestle the lemon wedges on top to infuse brightness, and cover the pan with a lid or aluminium foil. 6. Continue cooking for an additional 10 minutes, allowing the rice to finish cooking and absorb all the wonderful flavors. 7. To achieve the iconic crispy rice layer at the bottom, crank up the heat to high until you hear a gentle crackling sound. This is the socarrat forming, adding a delightful texture and toasty flavor. 8. Remove the pan from heat, let the paella rest for five minutes, then sprinkle freshly chopped parsley over the top before serving. Serving Suggestion: Accompany this dish with a simple green salad or crusty bread to soak up the flavorful juices.

Quick Info

Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
4

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