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Best Roast fennel and aubergine paella in San Francisco
What the real thing tastes like
Real ingredients (via TheMealDB): 6 small Baby Aubergine, 4 small Fennel, 1 thinly sliced Red Pepper, 1 medium Courgettes, 1 finely chopped Onion, 300g Paella Rice, 1 tsp Paprika, pinch Saffron, 200ml White Wine, 700ml Vegetable Stock, 100g Frozen Peas, 1 chopped Lemon…
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1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden. 2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the onion for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times. 3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes. 4 To ensure you get the cla
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