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Ina Garten Vegetable Paella

Vegetable Paella by Ina Garten is quite similar to Lobster Paella; however, Ina Garten made her vegetable paella recipe with roasted veggies rather than lobster, chicken, or shrimp. Those of you who are interested in trying a vegetarian version of paella, you have come to the correct spot. If you only follow those instructions, you’ll get a paella with vegetables that tastes just like Ina Garten’s.

Ina Garten Vegetable Paella
Ina Garten Vegetable Paella

Ina Garten Vegetable Paella Recipe

Vegetable Paella by Ina Garten requires the same staples as lobster Paella or Paella salad: rice, chicken broth, saffron, onions, garlic, spices, etc. Instead of seafood like lobster and shrimp, though, vegetable paella calls for a rotating cast of fresh produce.

Just cut the peppers, fennel, eggplants, and red onion into medium sauce slices and roast them in the oven at 425 degrees Fahrenheit for 40 to 45 minutes. At the same time, proceed with the paella preparation as usual.

When the veggies are done roasting, they should be added to the paella and simmered with hot chicken stock until the rice is done (use your hands to check the rice, and be careful it is hot).

Serve the vegetable paella with your choice of toppings, such as fresh parsley, grated cheese, or any other topping that you choose, and do it while it is still hot.

Vegetable Paella Ingredients

  • Rice: If you were to pick one main component, you may say rice. Short- or medium-grain rice is ideal for paella, but long-grain rice is too firm and chewy. Use bomba rice for this purpose.
  • Chicken Stock: Use chicken broth, either store-bought or homemade, but before adding it to the paella, be sure to heat it up so that it is at a temperature suitable for cooking vegetables.
  • Vegetables: Anything from bell peppers to fennel to eggplant to onion to your favorite vegetable is okay. To begin, cut them into medium to tiny pieces. Next, roast them. The final step in making paella is to add the roasted veggies.
  • Saffron: Saffron is what makes the dish special. Dried stigmas of crocus blooms give these strands their distinctive orange-red color. Saffron gives paella an ethereal, flowery, and mystical taste when crumbled into heated stock. It’s quite costly. To my knowledge, the going rate for 1 kilogram of saffron is something in the neighborhood of $3,500 to $160,000.
Ina Garten Vegetable Paella
Ina Garten Vegetable Paella

What Vegetable Goes With Paella?

Traditional Vegetable Paella include eggplants, fennel bulbs, red onions, and bell peppers. The addition of vegetables such as celery, carrots, mushrooms, and cucumber is optional.

Pick out some veggies that taste great roasted and you’re good to go.

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

How To Store Vegetable Paella?

You can save any leftover vegetable paella by placing it in a glass container with a tight-fitting lid and storing it in the refrigerator or freezer. Before you can store the vegetable paella, it needs to be allowed to cool down to room temperature first. If it is stored correctly, vegetable paella can be kept in the refrigerator for three to four days, or it can be frozen for three months.

How To Reheat

  • Put the cooled vegetable paella in an oven-safe dish and sprinkle with 2 to 3 tablespoons of water to reheat it in the oven.
  • Cook the vegetable paella in an oven preheated to 300 degrees with the lid or foil on top.
  • Cook the vegetable paella for 10 minutes on low heat.

You can also microwave it for 3 minutes on high, tirring occasionally to reheat.

What To Serve With Ina Garten Vegetable Paella?

Soups like tomato soup and French onion soup pair well with vegetable paella. They go great with fish sticks dipped in mayo and ketchup or chicken wings.

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

Ina Garten Vegetable Paella
Ina Garten Vegetable Paella

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

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

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

More Recipes:

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

Vegetable Paella by Ina Garten is quite similar to Lobster Paella; however, Ina Garten made her vegetable paella recipe with roasted veggies rather than lobster, chicken, or shrimp. Those of you who are interested in trying a vegetarian version of paella, you have come to the correct spot. If you only follow those instructions, you’ll get a paella with vegetables that tastes just like Ina Garten’s.

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.