Roast Fennel and Aubergine Paella

A vibrant vegetarian paella packed with golden roasted vegetables, saffron-scented rice, and a classic crispy socarrat base. Perfect for sharing with friends around the table.

Ingredients

• Paella Rice

  ⚖ 300 g 💧 375 ml 🥛 1⅔ cup
  kcal/г%DV

  Calories

  107453%

  Protein

  19.539%

  Total Fat

  1.62%

  Carbohydrates

  237.686%
• Baby Aubergine

  ⚖ 1.98 kg 6 pcs
  kcal/г%DV

  Calories

  49524%

  Protein

  19.438%

  Total Fat

  3.64%

  Carbohydrates

  116.442%
• Fennel

  ⚖ 600 g 🌿 4 pcs
  kcal/г%DV

  Calories

  1869%

  Protein

  7.414%

  Total Fat

  1.21%

  Carbohydrates

  43.815%
• White Wine

  ⚖ 198 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  1628%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  5.11%
• Frozen Peas

  ⚖ 100 g None
  kcal/г%DV

  Calories

  773%

  Protein

  5.210%

  Total Fat

  0.40%

  Carbohydrates

  13.64%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Red Pepper

  ⚖ 150 g 🫑 1 pcs
  kcal/г%DV

  Calories

  462%

  Protein

  1.53%

  Total Fat

  0.50%

  Carbohydrates

  9.03%
• Vegetable Stock

  ⚖ 707 g 💧 700 ml 🥛 3 cup
  kcal/г%DV

  Calories

  351%

  Protein

  1.73%

  Total Fat

  0.50%

  Carbohydrates

  6.62%
• Lemon

  ⚖ 80 g 🍋 1 pcs
  kcal/г%DV

  Calories

  231%

  Protein

  0.91%

  Total Fat

  0.20%

  Carbohydrates

  7.52%
• Courgettes

  ⚖ 124 g ⅔ pcs
  kcal/г%DV

  Calories

  201%

  Protein

  1.53%

  Total Fat

  0.40%

  Carbohydrates

  3.91%
• Parsley

  ⚖ 25 g 1 pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.71%

  Total Fat

  0.20%

  Carbohydrates

  1.60%
• Paprika

  ⚖ 2.5 g ¾ pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.30%

  Carbohydrates

  1.30%
• Black Pepper

  ⚖ 1 g 1 pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.60%
• Saffron

  ⚖ 0.1 g 💧 0.2 ml 🥄 0 tsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.10%
• Salt

  ⚖ 1.5 g 💧 1.2 ml 🥄 ¼ tsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Instructions

• Preheat the oven to 200°C. Place the fennel, aubergine, red pepper and courgette in a roasting tray. Drizzle generously with olive oil, season with salt and black pepper, and toss to coat. Roast for 20 minutes, turning a couple of times, until the vegetables are cooked through and turning golden.
• Meanwhile, heat a paella pan or large frying pan over a low–medium heat with a drizzle of olive oil. Sauté the finely chopped onion for 8–10 minutes until softened. Increase the heat to medium and stir in the 300g of paella rice, 1 tsp paprika and a pinch of saffron. Cook for about 1 minute to begin toasting the rice, then pour in 200ml of white wine. Allow to reduce by half, then stir in approximately 465ml (two-thirds) of the vegetable stock. Reduce to a simmer and cook uncovered for 10 minutes, stirring a couple of times.
• Stir in the 100g of frozen peas and adjust the seasoning. Gently fold in the roasted vegetables, then pour over the remaining 235ml of stock. Arrange lemon wedges on top and cover with a lid or aluminium foil. Cook for a further 10 minutes.
• To achieve the classic socarrat — the toasted rice crust at the bottom — remove the lid and increase the heat to high until you hear a faint crackle from the pan. Take off the heat and leave to rest for 5 minutes. Scatter over a handful of fresh parsley and serve straight from the pan.