Description
This vibrant and wholesome Vegetable Paella (Paella Verdura) features a medley of fresh vegetables and short-grain rice simmered and baked to perfection in a cast-iron skillet. Infused with smoked paprika, fragrant saffron, and rich vegetable broth, this traditional Spanish dish offers a comforting, flavorful vegetarian meal perfect for any occasion.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium zucchini, halved lengthwise and sliced into half moons
- 8 oz. sliced mushrooms
- 1/2 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 c. fresh or frozen peas
- 1 c. piquillo peppers, sliced (or roasted red peppers)
- 5 oz. baby spinach
Pantry Items & Spices
- 4 tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- 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)
- 3 1/2 c. vegetable broth
For Serving
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the paella.
- Cook Vegetables: Heat 2 tablespoons of olive oil in a deep 12-inch cast-iron or ovenproof skillet over medium heat. Add zucchini and mushrooms, season with kosher salt, and cook undisturbed until golden on one side—about 3 minutes. Stir occasionally and continue cooking until vegetables are golden and tender, about 8 to 10 minutes. Transfer the cooked vegetables to a small bowl.
- Sauté Aromatics and Combine Ingredients: Using the same skillet, add remaining 2 tablespoons olive oil and heat over medium. Add chopped onion and salt, cooking until softened, about 3 to 5 minutes. Stir in garlic, smoked paprika, and saffron, cooking for 30 seconds until fragrant. Add canned tomatoes and short-grain paella rice; stir to combine. Next, fold in the reserved zucchini and mushroom mixture, peas, piquillo peppers, and baby spinach, stirring just until the spinach wilts.
- Add Broth and Bake: Pour in vegetable broth and add ¾ teaspoon salt. Bring the mixture to a boil on the stovetop. Once boiling, carefully transfer the skillet to the oven and bake uncovered for 20 to 22 minutes, until the rice is tender and the liquid is fully absorbed.
- Finish on Stovetop and Serve: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for 2 to 3 minutes to crisp up the bottom layer of rice. Let the paella rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the top.
Notes
- To achieve the traditional crispy bottom layer (socarrat), make sure to finish the paella on the stovetop over medium heat without stirring.
- If saffron threads are not available, the dish will still be flavorful without them, thanks to smoked paprika and vegetable broth.
- You can substitute piquillo peppers with roasted red peppers if needed.
- Use short-grain rice such as Bomba rice for the best texture; arborio rice can be used as an alternative but may produce a creamier result.
- This recipe is naturally vegetarian and can be made vegan by ensuring your vegetable broth contains no animal products.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Keywords: Vegetable Paella, Paella Verdura, Spanish Rice Dish, Vegetarian Paella, Bomba Rice Recipes
