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 c. short-grain paella rice (such as Bomba rice)

1 c. fresh or frozen peas

1 c. piquillo peppers, sliced (or roasted red peppers)

5 oz. baby spinach

3 1/2 c. vegetable broth

Chopped fresh parsley, for serving

Lemon wedges, for serving

Instructions

Step 1: Preheat oven to 425°F.

Step 2: In a deep 12-inch cast-iron or other ovenproof skillet, heat 2 tablespoons oil over medium heat. Add zucchini and mushrooms and season with salt. Cook, undisturbed, until golden on one side, about 3 minutes. Toss and cook, stirring occasionally, until golden and tender, 8 to 10 minutes; transfer to a small bowl.

Step 3: To the same skillet, add remaining 2 tablespoons olive oil and return to medium heat. Add onion and season with salt. Cook, stirring often, until softened, 3 to 5 minutes. Add garlic, smoked paprika, and saffron, cooking and stirring until fragrant, about 30 seconds.

Step 4: Add tomatoes and rice to the skillet and stir to combine. Stir in the zucchini mixture, peas, piquillo peppers, and spinach, stirring to wilt the spinach. Pour in vegetable broth and add ¾ teaspoon salt. Bring to a boil, then carefully transfer the skillet to the oven.

Step 5: Bake uncovered until the liquid is absorbed and rice is tender, about 20 to 22 minutes.

Step 6: Remove skillet from oven and place it on the stovetop over medium heat. Cook until the bottom of the rice is crisp, about 2 to 3 minutes. Let the paella rest for 5 minutes before serving.

Step 7: Top with chopped parsley and serve with lemon wedges.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor, but sweet paprika works well if you prefer a milder taste.

Fresh saffron threads add an authentic color and aroma, but you can omit them if unavailable.

Toss in your favorite vegetables like artichoke hearts or green beans to customize the dish.

For a vegan version, ensure the vegetable broth is free from animal products.

FAQs

Can I use regular long-grain rice instead of paella rice?

Paella rice varieties like Bomba absorb liquid differently and stay firm. Using long-grain rice may result in a less creamy texture and uneven cooking, but it can be used in a pinch with careful attention to cooking time and liquid ratio.

Is it necessary to use a cast-iron skillet for paella?

A cast-iron or ovenproof skillet is ideal because it distributes heat evenly and can go from stovetop to oven. If you don’t have one, choose a heavy, ovenproof pan with low sides to mimic traditional cooking conditions.