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Roasted Vegetable Paella

Ina Garten
  • 80 minutes
  • Serves 6

INGREDIENTS

2 cups

(3/4-inch-diced) yellow onions

1 lb

Baby eggplants

2

lbs Fennel, bulbs

2 tbsp

Garlic

2

lbs Holland bell peppers, red

1

Red onion, large

1/2 cup

Scallions

5 cups

Simmering chicken stock

1/2 cup

Manzanilla or cerignola olives, pitted

1 1/2 cups

Spanish paella rice

1

Kosher salt and freshly ground black pepper

1 tsp

Paprika, smoked

1

jar Red peppers, roasted

1 tsp

Saffron threads

1

Olive oil, Good

3 oz

Manchego cheese, aged