Dinner for 4

Roasted Fennel Aubergine Paella

Name: Roasted Fennel Aubergine Paella
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 small baby aubergine; 4 small fennel; 1 thinly sliced red pepper; 1 courgettes; 1 finely chopped onion; 300 g paella rice; 1 tsp paprika; 1 pinch saffron; 200 ml white wine; 700 ml vegetable stock; 100 g frozen peas; 1 chopped lemon; 1 handful parsley; 1 pinch salt; 1 pinch black pepper

$27.66for 450 minServes 4

Roasted vegetables cook with saffron rice, wine, stock, and peas in one ovenproof skillet for a colorful paella.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 4.5 lb$1.99/lb typical	4.5 lb	$8.96Typical price
	Fennel, 4$2.49 each typical	4	$9.96Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
	Zucchini and summer squash, 0.5 lb$1.79/lb typical	0.5 lb	$0.90Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Rice, 11 oz$0.08/oz typical	11 oz	$0.85Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.72Typical price
	Frozen vegetables, 3.5 oz$0.10/oz typical	3.5 oz	$0.35Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
Total for the servings shown		$27.66

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Dried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsWine, beer and spiritsSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$$$$typical cost tier

Spanish Vegetarian Vegan Dairy-free Family Dinners Cold-weather comfort Winter

Typical price

$6.92 per serving$27.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

6 small baby aubergine
4 small fennel
1 thinly sliced red pepper
1 courgettes
1 finely chopped onion
300 g paella rice
1 tsp paprika
1 pinch saffron
200 ml white wine
700 ml vegetable stock
100 g frozen peas
1 chopped lemon
1 handful parsley
1 pinch salt
1 pinch black pepper

Steps

Heat the oven to 425 F.
Toss the aubergine, fennel, red pepper, and courgette with oil, salt, and pepper in a large roasting pan.
Roast the vegetables for 15 minutes, stirring once.
Cook the onion with oil in a 12-inch ovenproof skillet over medium heat for 4 minutes.
Stir in the rice, paprika, saffron, wine, and stock, then simmer uncovered for 12 minutes.
Fold in the roasted vegetables and peas, then bake at 425 F for 10 minutes.
Rest the paella for 4 minutes, then scatter with lemon and parsley.