Vegetable Paella (Paella Verdura) Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 425°F, ensuring it is ready for baking the paella towards the end of the cooking process.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
