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 cups short-grain paella rice (such as Bomba rice)

1 cup fresh or frozen peas

1 cup piquillo peppers, sliced (or roasted red peppers)

5 oz. baby spinach

3 1/2 cups vegetable broth

Chopped fresh parsley, for serving

Lemon wedges, for serving

Instructions

Step 1: Preheat the oven to 425°F.

Step 2: In a deep 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the 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.

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 while stirring often until softened, about 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron and cook for 30 seconds until fragrant.

Step 4: Add the chopped tomatoes and rice, stirring to combine. Mix in the cooked zucchini and mushrooms, 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. Bake uncovered until the liquid is absorbed and the rice is tender, about 20 to 22 minutes.

Step 5: Remove the skillet from the oven and return it to 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. Garnish with chopped parsley and serve with lemon wedges.

Tips & Variations

For a more authentic flavor, use Bomba rice or another short-grain paella rice that absorbs liquid well without becoming mushy.

If you can’t find piquillo peppers, roasted red bell peppers are a perfect substitute.

Adding a pinch of saffron is optional but highly recommended for a classic paella aroma and color.

Try adding artichoke hearts or green beans for extra vegetable variety.

Use an ovenproof skillet to easily transfer from stovetop to oven without losing flavor or texture.

FAQs

Can I make this paella without saffron?

Yes, saffron is optional but adds a distinctive aroma and golden color. You can omit it or substitute with a small pinch of turmeric for color, though the flavor will differ.