Description
A vibrant and hearty Vegetable Paella (Paella Verdura) featuring a colorful medley of zucchini, mushrooms, peas, piquillo peppers, and baby spinach cooked with smoky paprika and optional saffron for an authentic Spanish flair. This oven-baked dish combines tender short-grain rice and savory vegetable broth to create a comforting and flavorful vegetarian meal perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium zucchini, halved lengthwise and sliced into half moons
- 8 oz. sliced mushrooms
- 1/2 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup fresh or frozen peas
- 1 cup piquillo peppers, sliced (or roasted red peppers)
- 5 oz. baby spinach
Oils and Seasonings
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 1 tsp. smoked paprika
- Pinch saffron threads (optional)
Main Ingredients
- 1 (14-ounce) can chopped tomatoes
- 1 1/2 cups short-grain paella rice (such as Bomba rice)
- 3 1/2 cups vegetable broth
Garnish
- Chopped fresh parsley, for serving
- Lemon wedges, for serving
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for baking the paella.
- Cook zucchini and mushrooms: 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 salt, and let them cook undisturbed for about 3 minutes until golden on one side. Then toss and stir occasionally until tender and nicely browned, about 8 to 10 minutes. Transfer this mixture to a small bowl.
- Sauté aromatics and combine ingredients: Add the remaining 2 tablespoons of olive oil to the same skillet and return to medium heat. Add the chopped onion and salt, cooking and stirring often until softened, about 3 to 5 minutes. Add in the garlic, smoked paprika, and saffron threads, stirring to release their aromas for about 30 seconds. Stir in the canned tomatoes and rice, mixing well to combine. Then fold in the cooked zucchini and mushrooms, peas, piquillo peppers, and baby spinach, stirring until the spinach wilts.
- Add broth and bake: Pour in the vegetable broth and sprinkle with ¾ teaspoon of salt. Bring the mixture to a boil on the stove top, then carefully transfer the entire skillet to the preheated oven. Bake uncovered for 20 to 22 minutes until the liquid is absorbed and the rice is tender.
- Crisp the bottom and rest: Remove the skillet from the oven and set it back on the stovetop over medium heat. Cook for 2 to 3 minutes to allow the bottom layer of rice to crisp up, creating the classic paella socarrat. Remove from heat and let the paella rest for 5 minutes before serving.
- Serve: Sprinkle chopped fresh parsley over the paella and serve with lemon wedges on the side for an added fresh, citrusy brightness.
Notes
- Using a cast-iron or heavy ovenproof skillet is essential for even cooking and to develop the crisp bottom layer called socarrat.
- Short-grain rice like Bomba rice holds liquid well and releases starch necessary to achieve authentic paella texture.
- Saffron is optional but adds a distinctive aroma and color commonly found in traditional paella.
- If piquillo peppers are unavailable, substitute with roasted red bell peppers.
- For a richer flavor, homemade vegetable broth is recommended over store-bought.
- Do not stir the paella once it’s in the oven to allow proper absorption of liquid and formation of crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Keywords: vegetable paella, paella verdura, Spanish rice dish, vegetarian paella, baked rice, saffron paella, piquillo peppers, healthy dinner, Mediterranean cuisine
