Vegetable Paella (Paella Verdura) Recipe
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.
- 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
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
- Preheat the Oven: Begin by preheating your oven to 425°F to prepare for baking the paella.
- 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.
- 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.
- 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.
- 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.
- 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
