Roast Fennel and Eggplant Paella

Ingredients

• 6 baby eggplant
• 4 fennel
• 1 red pepper
• 1 zucchini
• 1 onion
• 300 g paella rice
• 1 tsp paprika
• 1 pinch saffron
• 200 ml white wine
• 700 ml vegetable broth
• 100 g frozen peas
• 1 lemon
• 1 handful parsley (optional)
• 1 pinch salt
• 1 pinch black pepper
• 2 tbsp olive oil

Steps

1. Preheat oven to 2000C (4000F). Toss eggplant, fennel, red pepper, and zucchini with olive oil, salt, and pepper on a roasting tray. Roast for 20 minutes, turning occasionally, until tender and golden.
2. Meanwhile, heat olive oil in a paella pan or large frying pan over low-medium heat. Sauté onion for 8-10 minutes until softened.
3. Increase heat to medium, stir in rice, paprika, and saffron. Cook for 1 minute to toast the rice, then add white wine and reduce by half.
4. Stir in two-thirds of the vegetable broth, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
5. Stir in frozen peas and roasted vegetables. Pour in the remaining stock, arrange lemon wedges on top, cover, and cook for another 10 minutes.
6. Increase heat to high for a few minutes until you hear a slight crackle to form the 'socarrat'. Remove from heat and let sit for 5 minutes.
7. Sprinkle with fresh parsley before serving.