Step 1 of 5
Roast Fennel and Eggplant Paella
Put the fennel, eggplants, pepper, and zucchini in a roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast at 400°F for 20 minutes, turning a couple of times, until golden and cooked through.
Step 2
Heat a splash of olive oil in a paella pan or large skillet over low–medium heat. Sauté the onion for 8–10 minutes until softened. Increase to medium heat, stir in the rice, paprika, and saffron, and cook for 1 minute. Add the wine and reduce by about half.
Step 3
Stir in two-thirds of the stock. Reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally.
Step 4
Stir in the peas and season. Gently fold in the roasted vegetables. Pour over the remaining stock and arrange the lemon wedges on top. Cover and cook for a further 10 minutes.
Step 5
Uncover and increase the heat to high until you hear a light crackling sound from the bottom of the pan (the socarrat). Remove from the heat and rest for 5 minutes, then sprinkle with parsley and serve.
