Roast fennel and aubergine paella

Ingredients

• Baby Aubergine6 small
• Fennel4 small
• Red Pepper1 thinly sliced
• Courgettes1 medium
• Onion1 finely chopped
• Paella Rice300g
• Paprika1 tsp
• Saffronpinch
• White Wine200ml
• Vegetable Stock700ml
• Frozen Peas100g
• Lemon1 chopped
• ParsleyHandful
• Saltpinch
• Black Pepperpinch

Directions

1. 1

   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. 2

   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. 3

   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. 4

   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.