What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Eggplant$1.99/lb typical | 4.5 lb | $8.96Typical price |
| Fennel, artichokes, celery root$2.49 each typical | 4 | $9.96Typical price |
| Bell peppers$2.49/lb typical | 0.4 lb | $0.93Typical price |
| Zucchini and summer squash$1.79/lb typical | 0.5 lb | $0.90Typical price |
| Onions$1.29/lb typical | 0.4 lb | $0.52Typical price |
 | Rice$0.08/oz typical | 11 oz | $0.85Typical price |
 | Broth or stock$0.07/oz typical | 25 oz | $1.72Typical price |
 | Frozen vegetables$0.10/oz typical | 3.5 oz | $0.35Typical price |
 | Lemons and limes$0.60 each typical | 1 | $0.60Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.5 | $0.74Typical price |
| Total for the servings shown | $27.66 | ||
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.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Rice for Quinoa, couscous, barleyabout $0.12/oz more at typical prices
- 50 minstart to table
- Mediumdifficulty
- 4servings as written
- $$$$typical cost tier
SpanishVegetarianVeganDairy-freeFamilyDinnersCold-weather comfortWinter
Typical price
$6.92 per serving$27.66 for 4
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.
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Dairy-free Spanish dinners 57Vegan dinners 429Spanish dinners 69