Paella with Roasted Eggplants and Fennel
Spanish vegan paella with crispy vegetables, aromatic rice, and a hint of saffron. A dish with a characteristic golden crust on the bottom—a true classic of Mediterranean cuisine.
Ingredients
- 6 pcs Young eggplants
- 4 pcs Fennel
- 1 pcs Red bell pepper
- 1 pcs Zucchini
- 1 pcs Onion
- 300 g Paella rice
- 1 tsp Paprika
- 1 pinch Saffron
- 200 ml White wine
- 700 ml Vegetable broth
- 100 g Frozen green peas
- 1 pcs Lemon
- 1 bunch Parsley
- 2 tbsp Olive oil
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
- Cut the fennel, eggplants, pepper, and zucchini into large chunks. Spread them on a baking sheet, generously drizzle with olive oil, season with salt and black pepper, and toss until the vegetables are evenly coated. Roast in a preheated oven for 20 minutes, stirring a couple of times, until the vegetables are cooked through and golden brown.
- Meanwhile, heat a paella pan or large skillet over medium heat and add olive oil. Sauté the chopped onion for 8–10 minutes until soft. Increase the heat to medium-high, add the rice, paprika, and saffron. Cook for about a minute, stirring, until the rice is lightly browned. Pour in the white wine and cook until the liquid has reduced by approximately half.
- Add two-thirds of the vegetable broth, reduce the heat to low, and simmer for 10 minutes uncovered, stirring occasionally.
- Add the frozen peas and roasted vegetables, gently stir to combine. Pour in the remaining broth, arrange lemon slices on top, cover with a lid or foil, and cook for another 10 minutes.
- To achieve the characteristic crispy layer of rice on the bottom, increase the heat to maximum for 1–2 minutes until you hear a light crackling sound. Remove from heat and let rest for 5 minutes, then sprinkle with fresh parsley and serve.