Home | My Story | Competitions | Contact Information | Gallery | Recipes | Links
Roasted Vegetable Paella (Serves 6)
I got this recipe from a cooking class I took at L'Academie de Cuisine from Kristin Dunn. She is an incredible instructor. I learned a lot from her.

This is one of my favorite ways to get my fibrous and starchy carbs in. It is absolutely delicious and a really nice change from grilled or steamed veggies. If you are having company over this is a great way to impress them. Plus, you can make it ahead of time and enjoy their company instead of stressing out about dinner. I suggest serving it with grilled salmon.

  • 5 TB Olive Oil (if you are watching your fat intake just use less)


  • 1 large red onion


  • 6-8 cloves garlic, minced


  • 2 cups long grain rice


  • 4 cups vegetable or chicken stock


  • salt


  • 1 tsp saffron (bloom it - soak it in hot stock before adding it in)


  • 1 carrot, peeled and sliced


  • 2 stalks celery peeled and sliced


  • 8 plum tomatoes, quartered


  • 1 ea red and green pepper, seeded and cut in 1 inch pieces


  • 1 eggplant, cut in 1 inch pieces


  • 1 zucchini, cut in 1 inch cubes


  • Salt and pepper to taste


  • 1 cup frozen peas, thawed

    • 1. Blanch the carrot and celery in boiling water for 3-4 minutes, or until just tender. Drain and rinse under cold water to stop cooking. Divide onion in half. Mince one half and cut the other half in 1 inch chunks.

    2. In a large bowl, combine carrots, celery, peppers, zucchini, eggplant, onion chunks and tomatoes. Toss with 3 tablespoons olive oil and salt and pepper to taste. Place on a sheet pan and roast in a 425 degree oven for 15-25 minutes, stirring occasionally. The vegetables should be tender and browned on the edges.

    3. In a large heavy saucepan, heat 2 tablespoons olive oil. Add onion and cook for 3-4 minutes. Add garlic and cook for one minute. Add rice and stir well. Pour in stock, saffron and salt. Bring to a boil, cover and simmer for 15 - 18 minutes. Remove from heat and set aside.

    4. Toss together rice, vegetables and peas. Taste and correct seasonings. Place in a baking dish, cover with foil and bake at 400 degrees for 15 minutes.

    5. NOTE: Paella may be made be ahead of time and reheated. Add ½ cup stock or water before reheating.