Artichoke & Aubergine Rice by Good Food

Ingredients

• 2 Aubergines, cut into 1-inch chunks
• 1 Large onion, finely chopped
• 400g Paella rice
• 2 x 175g packs Chargrilled artichokes, drained
• 2 Garlic cloves, crushed
• Small pack Fresh parsley, leaves picked and roughly chopped, stalks finely chopped
• 1.5 litres Vegetable stock
• 60ml Olive oil
• 2 tsp Smoked paprika
• 2 tsp Turmeric
• 2 Lemons (1 juiced, 1 cut into wedges for serving)
• To taste Salt
• To taste Black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large non-stick frying pan or paella pan over medium-high heat. Add the aubergine chunks and fry for 8-10 minutes, stirring occasionally, until deeply golden brown and tender on all sides. If the aubergine absorbs too much oil or starts to stick, add another tablespoon of oil. Once cooked, remove the aubergine from the pan and set it aside.
2. Add another tablespoon of olive oil to the same pan, if needed, and reduce the heat to medium. Add the finely chopped onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
3. Stir in the crushed garlic and finely chopped parsley stalks. Cook for an additional 2-3 minutes until fragrant, being careful not to burn the garlic.
4. Add the smoked paprika, turmeric, and paella rice to the pan. Stir well to ensure all the rice grains are evenly coated with the spices and oil. Cook for 2 minutes, stirring continuously, to lightly toast the rice.
5. Pour in half of the vegetable stock (750ml). Bring the mixture to a simmer, then cook, uncovered, over medium heat for 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan and ensure even cooking.
6. Gently nestle the previously fried aubergine and the drained chargrilled artichokes into the rice mixture. Pour in the remaining half of the vegetable stock (750ml). Continue to cook for another 20 minutes, or until the rice is cooked through, most of the liquid has been absorbed, and the rice is tender with a slight al dente bite.
7. Remove the pan from the heat. Stir in the chopped fresh parsley leaves and the juice of one lemon. Taste the rice and season generously with salt and freshly ground black pepper as needed.
8. Serve the artichoke and aubergine rice directly from the pan. Spoon into individual bowls and garnish with fresh lemon wedges on the side for squeezing over before eating.