Roast fennel and aubergine paella
Savor the vibrant flavors of Spain with this Vegan Roast Fennel and Aubergine Paella. This delightful dish combines tender roasted fennel and succulent aubergine in a traditional paella, celebrating the essence of plant-based cuisine.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Spanish, Paella, Vegetarian, Vegan, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 6 pcs aubergines
- 4 pcs fennel
- 1 pcs red peppers
- 1 pcs courgettes
- 1 pcs onion
- 300 g paella rice
- 1 tbsp paprika
- 1 tsp saffron
- 200 ml white wine
- 700 ml vegetable stock
- 100 g peas
- 1 pcs lemon
- 1 pcs parsley
- 1 g salt
- 1 g black pepper
Instructions
- Place the fennel, eggplant, bell pepper, and zucchini into a roasting tray.
- Drizzle some olive oil and season with salt and pepper.
- Mix the vegetables to ensure they are all coated with the oil.
- Roast the vegetables in the oven for 20 minutes, turning them occasionally.
- Warm a paella pan or a large frying pan over low to medium heat.
- Pour a splash of olive oil into the pan.
- Cook the onion for 8 to 10 minutes until it becomes tender.
- Raise the heat to medium.
- Add the rice, paprika, and saffron to the mixture.
- Cook for about 1 minute to lightly toast the rice.
- Incorporate the white wine into the pan.
- Allow the wine to reduce by approximately half.
- Stir in two-thirds of the stock.
- Lower the heat to a simmer and let it cook for 10 minutes without a lid, stirring occasionally.
- Mix in the peas and adjust the seasoning.
- Gently fold in the roasted vegetables.
- Add the remaining stock on top.
- Place the lemon wedges on the surface.
- Cover the pan with a lid or some aluminum foil.
- Continue to cook for another 10 minutes.
- Turn up the heat to high until you hear a slight crackling sound.
- Take the pan off the heat and let it rest for 5 minutes.
- Before serving, sprinkle fresh parsley on top.