Roast fennel and aubergine paella from The Flexible Vegetarian by Jo Pratt

Ingredients

• 1 onion, finely chopped
• olive oil
• 1 medium courgette (zucchini), thickly sliced
• 200 ml/7 fl oz/scant 1 cup white wine
• decent-sized pinch saffron
• 1 tsp hot smoked paprika
• 300 g/10 oz paella rice
• handful chopped parsley
• 1 lemon, cut into wedges
• 100 g/3½ oz frozen peas, defrosted
• 800 ml/1½ pints/3¼ cups hot vegetable stock
• flaked sea salt and freshly ground black pepper
• 4 (approx. 200 g/7 oz) baby fennel, quartered lengthways
• 1 red or yellow (bell) pepper, cut into 2–3cm wedges
• 6–8 (approx. 200 g/7 oz) baby aubergines (eggplant), halved