Ina Garten Roasted Vegetable Paella

Ina Garten roasted vegetable paella is a saffron-scented rice dish with roasted peppers, fennel and eggplant that comes together in 1 hour 30 minutes. It's an easy vegetarian dinner for a weeknight dinner, dinner party or Sunday supper, and it's all made in one big pan.

Stir the rice in 1 cup of hot stock at a time, the way you would a risotto. Dumping it all in at once leaves you with mushy rice instead of tender grains with a little bite.

Ina Garten bought a huge copper paella pan at Dehillerin in Paris, and her husband Jeffrey held it on his lap the whole flight home. You can use a big Dutch oven instead, since the roasted vegetables and smoky pepper puree do the real work.

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Vegetable Paella

0.0 from 0 votes

Course: DinnerCuisine: American, SpanishDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

5

minutes

Calories

520

kcal

Saffron rice simmers slowly in a smoky roasted pepper puree until tender with a little bite. Sweet caramelized vegetables, salty Manchego and briny olives get folded in at the very end.

Ingredients

• 2 pounds Holland bell peppers (red, yellow, and orange), cored, seeded, and cut into 1/2-inch-wide strips
  

• 2 pounds fennel bulbs, tops and cores removed, sliced 1/4 inch thick
  

• 1 pound baby eggplants, unpeeled, sliced crosswise 1/4 inch thick
  

• 1 large red onion, 3/4-inch-diced
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 2 cups (3/4-inch-diced) yellow onions (2 onions)
  

• 2 tablespoons minced garlic (6 cloves)
  

• 1 teaspoon saffron threads
  

• 1 1/2 cups Spanish paella rice, such as Calasparra (see note)
  

• 1 (12-ounce) jar roasted red peppers, undrained, such as Mancini
  

• 1 teaspoon smoked paprika (not regular paprika)
  

• 5 to 6 cups simmering chicken stock, preferably homemade
  

• 3 ounces freshly grated aged Manchego cheese (see note)
  

• 1/2 cup pitted Manzanilla or Cerignola olives, halved
  

• 1/2 cup thinly sliced scallions, white and green parts
  

Directions

• Preheat the oven: Preheat the oven to 425°F and position two racks evenly spaced in the oven. That way both sheet pans roast at the same pace.
• Roast the vegetables: Toss 2 pounds bell peppers, 2 pounds fennel, 1 pound baby eggplants and 1 red onion with 1/2 cup olive oil, 1 tablespoon salt and 1 teaspoon pepper. Spread them in one layer on two sheet pans and roast for 45 minutes, tossing occasionally.
• Cook the aromatics: While the vegetables roast, heat 3 tablespoons olive oil over medium heat in a 14 to 16-inch paella pan or large Dutch oven. Add 2 cups diced yellow onions and sauté for 6 to 8 minutes until tender, then stir in 2 tablespoons garlic and 1 teaspoon saffron for 1 minute.
• Toast the rice: Add 1 1/2 cups Spanish paella rice and cook for 2 minutes, stirring to coat it with oil. That coating helps the grains stay separate as they cook.
• Puree the peppers: Process 1 jar roasted red peppers with their liquid and 1 teaspoon smoked paprika in a food processor until pureed. Pour it into the pan, stir to combine and bring to a boil.
• Add the stock: Add 1 cup of the hot chicken stock and 2 teaspoons salt, then cook uncovered over medium heat for 6 to 8 minutes. Stir occasionally until the liquid is mostly absorbed, as you would with risotto.
• Finish the rice: Keep cooking over medium heat for about 20 minutes, stirring in 1 cup of hot stock each time the liquid is absorbed. The rice is ready when it's al dente.
• Fold in the vegetables: Add the roasted vegetables and one more cup of stock, then stir carefully. If the paella looks dry, add a little more hot stock.
• Finish and serve: Take the pan off the heat and stir in 3 ounces grated Manchego, 1/2 cup halved olives and 1/2 cup sliced scallions. Taste for seasoning and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, Cuisinart 14-cup food processor, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without a paella pan?

Yes, a large Dutch oven about 11 inches wide works well. Ina Garten says the same, so use whatever wide, heavy pot you have.

Where can I find Calasparra rice, and can I substitute it?

Calasparra is a Spanish paella rice that you can order online, and some specialty stores carry it. Another short-grain Spanish rice like Bomba is the closest swap, since both absorb a lot of liquid without turning mushy.

What kind of Manchego should I use?

Look for aged Manchego, around 12 months, because it has some of the flavor and texture of good Parmesan. Grate it on a box grater so it melts evenly into the hot rice.

Can I make this vegetarian?

The recipe calls for chicken stock, so swap in a good vegetable stock and it becomes fully vegetarian. The roasted vegetables, saffron and smoked paprika carry most of the flavor anyway.

What's the most common mistake with this paella?

Adding all the stock at once is the usual problem, since the rice turns gummy instead of tender with a little bite. Add it a cup at a time and stir whenever the pan looks dry.