Vegetable Paella (Paella Verdura) Recipe

Introduction

Vegetable Paella, or Paella Verdura, is a vibrant and flavorful Spanish rice dish packed with fresh vegetables and fragrant spices. This vegetarian version offers the same satisfying depth of flavor as the classic seafood paella, making it a perfect meal for any occasion.

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

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a deep 12-inch cast-iron or other ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and mushrooms, seasoning with kosher salt. Cook undisturbed until golden on one side, about 3 minutes, then toss and cook, stirring occasionally, until tender and golden, about 8 to 10 minutes. Transfer to a small bowl.
3. Step 3: To the same skillet, add the remaining 2 tablespoons of olive oil and return to medium heat. Add the chopped onion and season with salt. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add garlic, smoked paprika, and saffron threads, cooking and stirring until fragrant, about 30 seconds.
4. Step 4: Stir in the chopped tomatoes and paella rice until well combined. Then add the cooked zucchini and mushrooms, peas, piquillo peppers, and baby spinach, stirring until the spinach wilts.
5. Step 5: Pour in the vegetable broth and add ¾ teaspoon of salt. Bring the mixture to a boil, then 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 over medium heat on the stovetop. Cook for 2 to 3 minutes until the bottom layer of rice becomes crisp. Let the paella rest for 5 minutes before serving.
7. Step 7: Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Tips & Variations

• For added depth, toast the saffron threads in a small pan before adding them to release their aroma.
• Swap the mushrooms or zucchini with other seasonal vegetables like artichokes or asparagus for variation.
• If you don’t have piquillo peppers, roasted red bell peppers work well as a substitute.
• For a nuttier flavor, try using smoked sea salt instead of regular kosher salt.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of vegetable broth to prevent drying. Avoid microwaving to preserve the texture of the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Short-grain rice like Bomba absorbs liquid well and holds texture nicely for paella. Long-grain rice will not absorb liquid as evenly and may result in a less authentic texture.

Is saffron necessary for this recipe?

Saffron adds a unique flavor and color traditional to paella but is optional. You can omit it if unavailable, though the dish will be less aromatic.

Vegetable Paella (Paella Verdura) Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

A vibrant and flavorful Vegetable Paella featuring zucchini, mushrooms, peas, piquillo peppers, and spinach cooked with smoked paprika and saffron for an authentic Spanish-inspired dish. This one-pan oven-baked recipe blends tender vegetables and short-grain rice in a savory vegetable broth, finished with a crispy socarrat bottom layer and garnished with fresh parsley and lemon wedges.

• Author: Dylan
• 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 1x2x3x

Vegetables and Aromatics

• 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 c. fresh or frozen peas
• 1 c. piquillo peppers, sliced (or roasted red peppers)
• 5 oz. baby spinach

Spices and Rice

• 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)

Liquids and Garnish

• 3 1/2 c. vegetable broth
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the paella.
2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a deep 12-inch cast-iron or ovenproof skillet over medium heat. Add the zucchini and mushrooms, season with kosher salt, and cook undisturbed for about 3 minutes until golden on one side. Toss and continue cooking, stirring occasionally, for 8 to 10 minutes until the vegetables are golden and tender. Transfer this mixture to a small bowl and set aside.
3. Cook Aromatics and Rice: Add the remaining 2 tablespoons of olive oil to the same skillet and return to medium heat. Add the chopped onion and season with salt. Cook, stirring often, until the onion softens, about 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron threads, cooking for about 30 seconds until fragrant. Add the canned chopped tomatoes and rice, stirring to combine everything thoroughly.
4. Add Vegetables and Broth: Stir in the sautéed zucchini and mushrooms mixture, peas, piquillo peppers, and baby spinach. Cook briefly to wilt the spinach. Pour in the vegetable broth and add 3/4 teaspoon salt, stir once more, and bring the mixture to a boil on the stovetop.
5. Bake Paella: Carefully transfer the skillet to the preheated oven. Bake uncovered for 20 to 22 minutes, or until the liquid is absorbed and the rice is tender.
6. Create the Socarrat: Return the skillet to the stovetop over medium heat and cook for an additional 2 to 3 minutes. This step creates a crispy bottom layer (socarrat) which is a prized feature of authentic paella.
7. Rest and Serve: Remove the skillet from heat and let the paella rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over.

Notes

• Using a deep, ovenproof skillet such as cast iron helps achieve an even cook and the characteristic crispy bottom layer.
• Saffron is optional but adds authentic flavor and color to the paella; substitute with turmeric for a budget-friendly option.
• Make sure to use short-grain paella rice like Bomba for ideal texture. Avoid long-grain rice as it won’t absorb liquid properly.
• For a vegan version, ensure vegetable broth is free from animal products.
• Leftover paella can be refrigerated and gently reheated, but socarrat crispiness may soften.

Keywords: Vegetable Paella, Paella Verdura, Spanish rice dish, vegetarian paella, oven-baked paella, saffron paella