Vegetable Paella (Paella Verdura) Recipe

Introduction

Experience the vibrant flavors of Spain with this delicious Vegetable Paella, a colorful and comforting dish perfect for any season. Loaded with fresh vegetables and fragrant spices, it’s a satisfying meal that’s both hearty and healthy.

Ingredients

• 4 tbsp. extra-virgin olive oil, divided
• 2 medium zucchini, halved lengthwise and sliced into half moons
• 8 oz. sliced mushrooms
• Kosher salt
• 1/2 small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp. smoked paprika
• Pinch saffron threads (optional)
• 1 (14-ounce) can chopped tomatoes
• 1 1/2 cups short-grain paella rice (such as Bomba rice)
• 1 cup fresh or frozen peas
• 1 cup piquillo peppers, sliced (or roasted red peppers)
• 5 oz. baby spinach
• 3 1/2 cups vegetable broth
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

1. Step 1: Preheat the oven to 425°F.
2. Step 2: In a deep 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and mushrooms, season with salt, and cook undisturbed until golden on one side, about 3 minutes. Toss and continue cooking, stirring occasionally, until golden and tender, about 8 to 10 minutes. Transfer the vegetables to a small bowl.
3. Step 3: Add the remaining 2 tablespoons of olive oil to the same skillet and return to medium heat. Add the onion and season lightly with salt. Cook, stirring often, until softened, 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron threads; cook for 30 seconds until fragrant.
4. Step 4: Add the chopped tomatoes and paella rice, stirring to combine. Next, fold in the zucchini mixture, peas, piquillo peppers, and spinach, stirring until the spinach wilts. Pour in the vegetable broth and add ¾ teaspoon salt. Bring the mixture to a boil.
5. Step 5: Carefully transfer the skillet to the preheated oven. Bake uncovered until the liquid is absorbed and the rice is tender, about 20 to 22 minutes.
6. Step 6: Remove the skillet from the oven and place it on the stovetop over medium heat. Cook for 2 to 3 minutes to crisp the bottom of the rice.
7. Step 7: Let the paella rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Tips & Variations

• For a smoky depth, try adding a small pinch of smoked paprika or a few drops of liquid smoke.
• If you don’t have piquillo peppers, roasted red bell peppers work well as a substitute.
• Use arborio rice if Bomba rice is unavailable, but the texture may differ slightly.
• To make it vegan, ensure the vegetable broth contains no animal products.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture. Avoid microwaving directly to keep the rice from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this paella without saffron?

Yes, saffron adds a distinct flavor and color but is optional. You can omit it without significantly impacting the dish, or substitute with a small pinch of turmeric for color.

What can I use if I don’t have a cast-iron skillet?

An ovenproof sauté pan or a heavy-bottomed oven-safe skillet works well. Just make sure it is deep enough to hold the ingredients and safe for use in the oven at 425°F.

Vegetable Paella (Paella Verdura) Recipe

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★★★★★

4.6 from 93 reviews

This vibrant Vegetable Paella (Paella Verdura) is a flavorful and colorful Spanish-inspired rice dish packed with fresh vegetables like zucchini, mushrooms, peas, and spinach. Saffron and smoked paprika add an aromatic depth, while the paella rice cooks to tender perfection finished with a delightfully crisp bottom layer. Perfect as a hearty vegetarian main course, served with fresh parsley and lemon wedges for a bright finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

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Vegetables and Base

• 4 tbsp. extra-virgin olive oil, divided
• 2 medium zucchini, halved lengthwise and sliced into half moons
• 8 oz. sliced mushrooms
• Kosher salt, to taste
• 1/2 small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp. smoked paprika
• Pinch saffron threads (optional)
• 1 (14-ounce) can chopped tomatoes

Rice and Additions

• 1 1/2 cups short-grain paella rice (such as Bomba rice)
• 1 cup fresh or frozen peas
• 1 cup piquillo peppers, sliced (or roasted red peppers)
• 5 oz. baby spinach
• 3 1/2 cups vegetable broth

To Garnish

• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

1. Preheat Oven: Preheat your oven to 425°F, ensuring it is ready for baking the paella towards the end of the cooking process.
2. Sauté Vegetables: In a deep 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and mushrooms, season with kosher salt, and cook undisturbed until golden on one side, about 3 minutes. Stir occasionally and continue cooking until the vegetables turn golden and tender, about 8 to 10 minutes total. Transfer the cooked vegetables to a small bowl and set aside.
3. Cook Aromatics and Rice: Using the same skillet, add the remaining 2 tablespoons of olive oil and return to medium heat. Add the finely chopped onion, season with salt, and cook while stirring often until softened, about 3 to 5 minutes. Then add garlic, smoked paprika, and saffron threads, stirring continuously for about 30 seconds until fragrant. Add the canned chopped tomatoes and the paella rice, stirring well to combine all ingredients evenly.
4. Add Vegetables and Broth: Stir in the sautéed zucchini and mushrooms, peas, sliced piquillo peppers, and baby spinach to the skillet, stirring until the spinach wilts. Pour in the vegetable broth and add ¾ teaspoon of salt. Bring the mixture to a boil on the stovetop.
5. Bake the Paella: Carefully transfer the skillet to the preheated oven and bake uncovered for 20 to 22 minutes until the liquid is absorbed and the rice is tender.
6. Crisp the Bottom: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for 2 to 3 minutes to crisp the bottom layer of the rice, creating the signature socarrat crust of paella.
7. Rest and Serve: Remove from heat and let the paella rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges to squeeze over each portion.

Notes

• If saffron is unavailable, it can be omitted but will slightly reduce the authentic flavor and color.
• Using a cast-iron or heavy ovenproof skillet helps achieve the traditional crust on the bottom called socarrat.
• Piquillo peppers can be substituted with roasted red bell peppers if needed.
• Paella rice like Bomba rice is essential because it absorbs liquids well without becoming mushy.
• For a gluten-free version, verify that your vegetable broth is gluten-free.

Keywords: Vegetable Paella, Paella Verdura, Spanish rice dish, vegetarian paella, saffron paella, healthy paella recipe