Chef Helen Marie logoChef, Helen Marie

Cook mode · Mediterranean · Vegetables

Roast Fennel and Aubergine Paella

A vibrant Spanish classic brimming with sweet roasted organic fennel, tender aubergines, aromatic saffron, and delicate caramelized rice.

50 min hands-on · serves 4 · about 420 calories per serving

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Roast Vegetables for Roast Fennel and Aubergine Paella
20:00Step 1 of 6
Roast Vegetables

Toss the fennel, aubergine, pepper, and courgette on a baking sheet with olive oil, salt, and pepper. Roast at 200°C (400°F) for 20 minutes until golden and tender.

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On the counter

  • Organic baby aubergines, halved6 small
  • Organic fennel bulbs, trimmed and wedged4 small
  • Organic red pepper, thinly sliced1
  • Organic courgette, sliced1 medium
  • Organic yellow onion, finely chopped1
  • Organic lemon, cut into wedges1
  • Fresh organic flat-leaf parsley, chopped1 handful
  • Organic sweet green peas100g
  • Spanish paella rice300g
  • Organic vegetable broth700ml
  • Dry white wine200ml
  • Extra-virgin olive oil3 tbsp
  • Smoked paprika1 tsp
  • Saffron threads1 pinch
  • Sea salt and cracked black pepperTo taste

Nutrition & balance

About 420 calories per person · serves 4

An estimate, not a nutrition label. Portions, ingredient brands and cooking methods affect the total.

To round out your plate

  • Vary your produce and protein choices across the week to round out this meal.

Ask a healthcare professional whether vitamin D, B12, iron or any supplement is appropriate for your diet and health needs; food is the first step. Choose organic ingredients when possible.

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