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Roasted Vegetable Paella - The Ruby Spoon Roasted Vegetable Paella
Ingredients
- 2 pounds 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 + freshly ground pepper
- 2 cups (3/4 inch diced) yellow onions (2 onions)
- 2 tablespoons minced garlic (about 6 cloves)
- 1 pinch to 1 teaspoon saffron threads
- 1 1/2 cups Spanish paella rice (I like Matiz Valenciano Bomba Rice)
- 1 (12 ounce jar) roasted red peppers, undrained, such as Mancini or Delallo
- 1 teaspoon smoked paprika (not regular! smoked paprika is essential here. I like Penzey’s Smoked Spanish Paprika)
- 5-6 cups simmering chicken (or vegetable) stock
- 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
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