Ina Garten Vegetable Paella

Ina Garten Vegetable Paella

Ina Garten Vegetable Paella, not far from lobster paella, Ina Garten made this vegetable paella dish with roasted vegetables instead of lobster, chicken, or shrimp. For people who want to try vegetable paella, you are in the right place, just follow those steps and you will make a delicious vegetable paella like Ina Garten.

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Vegetable Paella
Vegetable Paella

Ina Garten Vegetable Paella

Ina Garten Vegetable Paella just like lobster Paella or Paella salad, needs rice, chicken broth, saffron, and other traditional ingredients such as onions, garlic, seasonings, etc. But for Vegetable Paella we need to use roster veggies instead of lobster or shrimp.

For the vegetables (bell peppers, fennel, eggplants, and red onion), just slice them into medium sauce slices then roast them in the oven at 425°F for about 40 45 minutes.

Meanwhile, cook the paella like usual. 

Once the vegetables are roasted, add them to the paella and cook them together with hot chicken stock until the rice is cooked(use your hands to check the rice, and be careful is hot).

Top the vegetable paella with fresh parsley, grated cheese, or any favorite topping and serve it hot.

What Are The Main Ingredients In a Paella?

For this vegetable paella, the main ingredients are Rice, chicken broth, vegetables, and saffron.

  • Rice: You can say that rice is the most important ingredient, paella rice should be very absorbent short- or medium-grain rice, never long-grain. For that use bomba rice.
  • Chicken Stock: Use canned or homemade chicken broth, but while cooking vegetable paella, make sure to heat the chicken stock and use it hot in paella.
  • Vegetables: bell peppers, fennel, eggplants, onion, or any favorite veggies. slice them to medium to small size then roast them. roasted vegetables are the last ingredients you add to paella.
  • Saffron: Saffron is the secret ingredient. These orange-red threads are actually the dried stigmas of crocus flowers. Crumbled into a pot of hot stock, saffron adds an earthy, floral, and somewhat mysterious flavor to your paella, It’s really expensive I think 1kg of saffron costs between 3500 to 160,000 USD.
Vegetable Paella
Vegetable Paella

What Vegetable Goes With Ina Garten Vegetable Paella?

The traditional Ina Garten Vegetable Paella is made of bell peppers, red onions, fennel bulbs, eggplants. But if you want to add other veggies you can add celery, carrots, mushrooms, cucumber.

Just choose vegetables that can be good when roasted.

  • Broccoli
  • Cauliflower
  • Potatoes, sweet potatoes
  • Brussels sprouts
  • Asparagus
  • Butternut squash
  • Green beans
  • Kale

How To Store Ina Garten Vegetable Paella?

You can store leftover Ina Garten Vegetable Paella in a well-closed glass container in the fridge or freezer. You need to let the Vegetable Paella cool to room temperature before storing. 

Properly stored Vegetable Paella will last for 3-4 days in the fridge or 3 months in the freezer.

How To reheat Vegetable Paella

As with any food that has been left alone for a few days, there is a risk of food poisoning when you eat it cols. You need to reheat Ina Garten Vegetable Paella until it at least becomes a little warm.

You can reheat Ina Garten Vegetable Paella in the oven, put it in an oven-safe dish and sprinkle 2-3 tablespoons of water over it. Cover the Vegetable Paella dish with a lid or foil and put it in the oven at 300°F. Heat the Vegetable Paella for 10 minutes.

Reheat on the microwave on high for about 3 min, stirring.

What To Serve With Ina Garten Vegetable Paella?

You can serve vegetable paella with soups such as tomato soup or french onion soup, Also you can serve them with fried chicken wings or fish sticks with mayo and ketchup.

List of best side dishes that you can serve with Ina Garten Vegetable Paella:

Ina Garten Vegetable Paella instructions
Ina Garten Vegetable Paella instructions

Ina Garten Vegetable Paella Ingedients

  • 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, diced 
  • Good olive oil 
  • Kosher salt and freshly ground black pepper 
  • 2 cups 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 
  • 1 (12-ounce) jar roasted red peppers, undrained, such as Mancini 
  • 1 teaspoon smoked paprika (not regular paprika) 
  • 6 cups simmering chicken stock, preferably homemade 
  • 3 ounces freshly grated aged Manchego cheese 
  • 1/2 cup pitted Manzanilla or Cerignola olives, halved 
  • 1/2 cup thinly sliced scallions, white and green parts 

How To Cook Ina Garten Vegetable Paella

  1. Preheat the oven to 425°F. 
  2. Place two racks evenly spaced in the oven.
  3. Put the bell peppers slices, fennel, eggplants, and red onion in a large bowl with 1/2 cup olive oil(extra virgin), 1 tablespoon salt, and 1 teaspoon black pepper, and combine them together. 
  4. Divide the vegetables between two baking pans and spread them in one layer. 
  5. Place them in the oven and roast for 45 minutes, tossing occasionally. 
  6. In this time, heat about 3 tablespoons of olive oil over medium-low heat in a paella pan or large skillet. 
  7. Add the diced yellow onions and saute for 5 to 8 minutes, until tender but not browned. 
  8. Add the garlic and saffron and cook for a minute. 
  9. Add the rice and cook for about 2 to 3 minutes, stirring to coat the rice with oil. 
  10. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until smooth like a puree. 
  11. Pour the peppers and paprika puree into the paella pan, stirring to combine, and bring to a boil. 
  12. Add 1 cup of the chicken stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes. 
  13. Keep cooking and stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. 
  14. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot chicken stock at a time whenever the liquid is absorbed until the rice is al dente
  15. Add the roasted vegetables to the paella, add more chicken stock, and stir carefully. 
  16. If the paella is dry, keep adding more stock. 
  17. Off the heat, stir in the Manchego cheese, olives, fresh parsley, and scallions. 
  18. Taste for seasonings and serve hot.  
Ina Garten Vegetable Paella
Ina Garten Vegetable Paella

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Ina Garten Vegetable Paella Nutrition Facts

Serving Size: 1 cup (245g) 

  • Calories 234
  • Calories from Fat 43
  • Total Fat 4.8g
  • Saturated Fat 0.7g 
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 6mg
  • Potassium 322mg
  • Total Carbohydrates 42g
  • Dietary Fiber 3.3g
  • Sugars 5.4g 
  • Protein 5.5g

Ina Garten Vegetable Paella

Difficulty:BeginnerPrep time: 50 minutesCook time: 30 minutesRest time: 10 minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:234 kcal Best Season:Available

Description

Ina Garten Vegetable Paella just like lobster Paella or Paella salad, needs rice, chicken broth, saffron, and the other traditional ingredients such as onions, garlic, and seasonings, etc. But for Vegetable Paella we need to use roster veggies instead of lobster or shrimp.

Ingredients

Instructions



  1. Preheat the oven to 425°F. 
  2. Place two racks evenly spaced in the oven.
  3. Put the bell peppers slices, fennel, eggplants, and red onion in a large bowl with 1/2 cup olive oil(extra virgin), 1 tablespoon salt, and 1 teaspoon black pepper, and combine them together. 
  4. Divide the vegetables between two baking pans and spread them in one layer. 
  5. Place them in the oven and roast for 45 minutes, tossing occasionally. 
  6. In this time, heat about 3 tablespoons of olive oil over medium-low heat in a paella pan or large skillet. 
  7. Add the diced yellow onions and saute for 5 to 8 minutes, until tender but not browned. 
  8. Add the garlic and saffron and cook for a minute. 
  9. Add the rice and cook for about 2 to 3 minutes, stirring to coat the rice with oil. 
  10. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor fitted with the steel blade and process until smooth like a puree. 
  11. Pour the peppers and paprika puree into the paella pan, stirring to combine, and bring to a boil. 
  12. Add 1 cup of the chicken stock and 2 teaspoons salt and cook uncovered over medium heat for 6 to 8 minutes. 
  13. Keep cooking and stirring occasionally, until the liquid is mostly absorbed, as you would cook risotto. 
  14. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot chicken stock at a time whenever the liquid is absorbed until the rice is al dente
  15. Add the roasted vegetables to the paella, add more chicken stock, and stir carefully. 
  16. If the paella is dry, keep adding more stock. 
  17. Off the heat, stir in the Manchego cheese, olives, fresh parsley, and scallions. 
  18. Taste for seasonings and serve hot.  
Keywords:Ina Garten Vegetable Paella, Vegetable Paella
Nutrition Facts

Serving Size 1 cup (145g)

Servings 1


Amount Per Serving
Calories 234
Calories from Fat 43
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 6mg1%
Potassium 322mg10%
Total Carbohydrate 42g15%
Dietary Fiber 3.3g14%
Sugars 5.4g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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