Cook mode · 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 · serves 4
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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.
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
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