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