Roast fennel and aubergine paella

Ingredients

• 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
• Handful Parsley
• pinch Salt
• pinch Black Pepper

‍ Instructions

1. 1 Put the fennel, aubergine, pepper and courgette in a roasting tray
2. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil
3. 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
4. Sauté the onion for 8–10 minutes until softened
5. Increase the heat to medium and stir in the rice, paprika and saffron
6. Cook for around 1 minute to start toasting the rice, then add the white wine