Roasted vegetable paella from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 101) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kitchenlittle on January 20, 2025

    This was so yummy. I had to substitute celery for fennel due to fennel being out of season, but I added some fennel seeds instead. Everything else was spot on. Delicious!

  • jackiecat on April 27, 2019

    https://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-paella-3784548

  • JJ2018 on April 27, 2019

    A nice though not authentic paella. Me and husband liked it. Daughter thought the vegetables were too slimy and prefers more typical recipes, though the puréed roasted peppers added were a good way for stealth veg!

  • anya_sf on June 24, 2017

    I made 1/2 recipe, and my husband and I devoured the whole thing. Even with half the vegetables (which I weighed), I still needed 2 sheet pans, although they did shrink a lot during roasting. I used 1/2 regular globe eggplant, as I couldn't find a baby one, and it worked fine. The rice (calasparra) absorbed a lot of broth, so I probably needed an extra cup. Make sure you have extra just in case. The paella was extremely flavorful. The manchego flavor got lost once it melted - not sure how much that adds. This would be even more delicious with some sausage.

  • mayastonecastle on January 29, 2017

    I loved this! I couldn't find paella rice, so I used Arborio. It made the dish more sticky than was probably intended, but for me and my guests, we loved it. I just finished the last of it, and now I'm thinking I need to make another pot!

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