Print

Vegetable Paella (Paella Verdura) Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

A vibrant and hearty Vegetable Paella featuring a medley of fresh vegetables, aromatic spices, and tender short-grain rice, perfectly baked to absorb rich flavors and finished with a delightful crispy bottom. This vegetarian Spanish-inspired dish is both comforting and nutritious, ideal for a wholesome family meal.

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 cup fresh or frozen peas
  • 1 cup piquillo peppers, sliced (or roasted red peppers)
  • 5 oz. baby spinach
  • Chopped fresh parsley, for serving
  • Lemon wedges, for serving

Pantry Staples & 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

Base Ingredients

  • 1 1/2 cups short-grain paella rice (such as Bomba rice)
  • 3 1/2 cups vegetable broth

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the paella.
  2. 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 for about 3 minutes to get a golden sear. Toss and continue to cook, stirring occasionally, for 8 to 10 minutes until vegetables are golden and tender. Transfer them to a small bowl and set aside.
  3. Sauté aromatics and build flavor: Add the remaining 2 tablespoons of olive oil to the same skillet and return to medium heat. Add the finely chopped onion, season with salt, and cook while stirring frequently until softened, about 3 to 5 minutes. Stir in garlic, smoked paprika, and saffron threads, cooking for 30 more seconds until fragrant. Mix in the canned chopped tomatoes and rice, stirring to coat the rice well.
  4. Add vegetables and liquid: Incorporate the cooked zucchini and mushrooms, peas, piquillo peppers, and baby spinach, stirring just to wilt the spinach slightly. Pour in the vegetable broth and add ¾ teaspoon 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 until the liquid is fully absorbed and the rice is tender, about 20 to 22 minutes.
  6. Create the crust and finish: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for 2 to 3 minutes to create a desirable crispy bottom crust called ‘socarrat.’ Let the paella rest for 5 minutes before serving.
  7. Serve: Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the dish.

Notes

  • Ensure you use short-grain rice such as Bomba rice for the ideal texture and absorption characteristic of authentic paella.
  • If saffron is unavailable, you can omit it or substitute with a pinch of turmeric for color, though flavor will be slightly different.
  • Using a cast-iron or ovenproof skillet is important to withstand cooking on the stovetop and finishing in the oven.
  • Be careful when transferring the hot skillet to and from the oven; use oven mitts and stable surfaces to prevent accidents.
  • This dish can be customized with additional vegetables such as artichokes or bell peppers if desired.
  • For extra flavor, you can add a splash of white wine when sautéing the onions and garlic.

Keywords: vegetable paella, paella verdura, vegetarian paella, Spanish rice dish, baked rice, healthy vegetarian recipes

Find it online: https://spatulaqueen.com/vegetable-paella-paella-verdura-recipe/