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Vegetable Paella (Paella Verdura) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/vegetable-paella-paella-verdura-recipe/