Vegetable Paella (Paella Verdura) Recipe

Introduction

Vegetable paella is a vibrant and flavorful Spanish rice dish packed with fresh vegetables and aromatic spices. This easy-to-make recipe brings together tender zucchini, mushrooms, peas, and more in a beautiful one-pan meal perfect for any occasion.

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

1. Step 1: Preheat your oven to 425°F.
2. 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 kosher salt, and cook undisturbed until golden on one side, about 3 minutes. Toss and continue cooking, stirring occasionally, until golden and tender, 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 chopped onion and season lightly with salt. Cook, stirring often, until softened, 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron, cooking until fragrant, about 30 seconds.
4. Step 4: Add the canned chopped tomatoes and rice to the skillet, stirring to combine. Then stir in the cooked zucchini and mushrooms, peas, piquillo peppers, and baby spinach, stirring until the spinach wilts.
5. Step 5: Pour in the vegetable broth and add ¾ teaspoon of salt. Bring the mixture to a boil on the stove, then carefully transfer the skillet to the preheated oven. 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 return it to the stovetop over medium heat. Cook for 2 to 3 minutes until the bottom layer of rice crisps slightly. Let the paella rest for 5 minutes before serving.
7. Step 7: Garnish with chopped fresh parsley and serve with lemon wedges for a bright finish.

Tips & Variations

• For an extra burst of flavor, toast the saffron threads briefly in a dry pan before adding them to release their aroma.
• Feel free to swap in other vegetables like artichoke hearts, bell peppers, or green beans depending on what you have on hand.
• Use high-quality short-grain rice like Bomba for the best texture, as it absorbs liquid well without becoming mushy.
• For a vegan version, ensure the vegetable broth is free from animal products.
• Serve with a dollop of aioli or a sprinkle of smoked paprika for an authentic touch.

Storage

Store leftover vegetable paella in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of vegetable broth or water to loosen the rice if needed. This dish doesn’t freeze well due to the texture of the rice and vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this paella without saffron?

Yes, saffron is optional and adds a distinctive aroma and color. If you don’t have it, you can still make a delicious paella by relying on smoked paprika and the fresh vegetables for flavor.

What type of rice is best for paella?

Short-grain rice such as Bomba or Calasparra rice is ideal because it absorbs liquid well while remaining firm. Avoid long-grain or risotto rice, as they don’t achieve the right texture for paella.

Vegetable Paella (Paella Verdura) Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

This vibrant Vegetable Paella (Paella Verdura) features a medley of fresh vegetables and traditional Spanish flavors, combining zucchini, mushrooms, peas, piquillo peppers, and spinach with short-grain paella rice cooked in a flavorful vegetable broth with smoked paprika and saffron. Baked in the oven and finished on the stovetop to achieve a crispy bottom, it’s a hearty, colorful, and comforting vegetarian dish perfect for any occasion.

• Author: Tara
• 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

• 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

Pantry Items & Spices

• 4 tbsp. extra-virgin olive oil, divided
• Kosher salt, to taste
• 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)
• 3 1/2 cups vegetable broth

For Serving

• Chopped fresh parsley
• Lemon wedges

Instructions

1. Preheat the oven. Set your oven to 425°F (220°C) to prepare for baking the paella later.
2. Cook the zucchini and mushrooms. Heat 2 tablespoons of olive oil in a deep 12-inch cast-iron or ovenproof skillet over medium heat. Add the sliced zucchini and mushrooms, seasoning with kosher salt. Let them cook undisturbed for about 3 minutes to brown on one side, then toss and continue cooking, stirring occasionally until golden and tender, approximately 8 to 10 minutes. Transfer them to a small bowl to set aside.
3. Prepare the base with onions and garlic. In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium. Add the finely chopped onion, seasoning with salt. Cook, stirring often, until softened, about 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron threads and cook for 30 seconds until fragrant.
4. Add tomatoes, rice, and vegetables. Pour in the canned chopped tomatoes and paella rice, stirring to combine. Then incorporate the cooked zucchini and mushrooms, peas, sliced piquillo peppers, and baby spinach. Stir gently to wilt the spinach evenly.
5. Add broth and bake. Pour in 3 1/2 cups of vegetable broth and add ¾ teaspoon salt. Bring the mixture to a boil on the stovetop. Carefully transfer the skillet to the preheated oven and bake uncovered for 20 to 22 minutes, or until the liquid is absorbed and the rice is tender.
6. Finish on the stovetop for a crispy bottom. 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 layer of rice, developing the traditional socarrat crust.
7. Rest and serve. Let the paella rest for 5 minutes off the heat. Sprinkle chopped fresh parsley on top and serve with lemon wedges for squeezing over the dish.

Notes

• Use a heavy-bottom skillet or a cast-iron pan for even cooking and to form the crispy socarrat layer.
• Saffron adds authentic flavor and color, but it’s optional if unavailable.
• For a vegan version, ensure the vegetable broth is free from animal products.
• Piqqilo peppers can be substituted with roasted red bell peppers if needed.
• Do not stir the rice while baking to help create the desired crust.
• Short-grain paella rice such as Bomba rice or Arborio rice is best for texture.

Keywords: Vegetable paella, paella verdura, vegetarian paella, Spanish rice dish, vegetarian main dish, baked paella, vegetable rice skillet