Vegetable Paella (Paella Verdura) Recipe

Introduction

Vegetable Paella is a vibrant and flavorful Spanish-inspired dish that highlights fresh vegetables and fragrant rice. This colorful recipe is perfect for a comforting meal that’s both satisfying and nutritious.

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.
2. Step 2: In a deep 12-inch ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add zucchini and mushrooms, season with salt, and cook undisturbed until golden on one side, about 3 minutes. Toss and cook, stirring occasionally, until golden and tender, about 8 to 10 minutes. Transfer the vegetables to a small bowl.
3. Step 3: Add the remaining 2 tablespoons of olive oil to the same skillet and return to medium heat. Add the onion, season with salt, and cook, stirring often, until softened, about 3 to 5 minutes. Stir in garlic, smoked paprika, and saffron, cooking until fragrant, about 30 seconds.
4. Step 4: Add the chopped tomatoes and rice, stirring to combine. Stir in the zucchini mixture, peas, piquillo peppers, and spinach, stirring until the spinach wilts. Pour in the vegetable broth and add ¾ teaspoon salt. Bring to a boil, then carefully transfer the skillet to the oven.
5. Step 5: 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 on the stovetop over medium heat. Cook for 2 to 3 minutes to crisp the bottom of the rice. Let the paella rest for 5 minutes before serving.
7. Step 7: Garnish with chopped fresh parsley and serve with lemon wedges.

Tips & Variations

• For added depth, use roasted red peppers if piquillo peppers are unavailable.
• Add other vegetables like artichoke hearts or green beans for variety.
• If saffron is unavailable, a pinch of turmeric can add color and mild flavor.
• Use a well-seasoned cast-iron or paella pan for the best authentic texture.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve the crisp rice texture. Avoid using the microwave to maintain the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for paella?

Short-grain rice like Bomba or Arborio is best as it absorbs liquid well without becoming mushy. Using long-grain rice may result in a less creamy texture.

Is saffron essential in this recipe?

Saffron adds authentic flavor and color but is optional. You can substitute with a pinch of turmeric or omit it entirely without drastically affecting the dish.

Vegetable Paella (Paella Verdura) Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

This vibrant Vegetable Paella is a delightful Spanish-inspired dish packed with fresh zucchini, mushrooms, piquillo peppers, spinach, and peas, all cooked with aromatic saffron and smoked paprika. The rice is baked to perfection in the oven and finished on the stovetop to achieve a crispy bottom layer, delivering an authentic and flavorful vegetarian paella that’s perfect for any occasion.

• 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
• 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
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Spices and Liquids

• 1 tsp. smoked paprika
• Pinch saffron threads (optional)
• 1 (14-ounce) can chopped tomatoes
• 3 1/2 c. vegetable broth

Grains

• 1 1/2 c. short-grain paella rice (such as Bomba rice)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F to prepare for baking the paella.
2. 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, seasoning them with kosher salt. Cook undisturbed until golden on one side for about 3 minutes, then toss occasionally for another 8 to 10 minutes until the vegetables are golden and tender. Transfer them to a small bowl.
3. Cook Aromatics and Combine Ingredients: Return the skillet to medium heat and add the remaining 2 tablespoons of olive oil. Sauté the chopped onion with a pinch of salt, stirring often, until softened (3 to 5 minutes). Add the garlic, smoked paprika, and saffron threads (if using) and cook, stirring, for 30 seconds until fragrant. Stir in the canned chopped tomatoes and the paella rice, mixing well. Add the sautéed zucchini and mushrooms back in along with peas, piquillo peppers, and spinach, stirring until the spinach wilts.
4. Add Broth and Bake: Pour in the vegetable broth and season with ¾ teaspoon of salt. Bring the mixture to a boil on the stovetop, then 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.
5. Finish on the Stovetop: 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 traditional ‘socarrat’ crust. Let the paella rest for 5 minutes off the heat.
6. Serve: Garnish with chopped fresh parsley and serve the paella with lemon wedges for squeezing over each portion.

Notes

• Using a cast-iron or ovenproof skillet ensures even cooking and the signature crispy bottom crust.
• If you don’t have piquillo peppers, roasted red peppers can be used as a substitute.
• Saffron adds authentic flavor and color but can be omitted if unavailable.
• Short-grain rice like Bomba absorbs broth well and yields the best paella texture.
• Allowing the paella to rest after cooking enhances the flavors and texture.

Keywords: vegetable paella, paella verdura, vegetarian paella, Spanish rice dish, saffron paella, oven baked paella