Description
Delicious Vegetable Paella (Paella Verdura) is a flavorful and comforting Spanish rice dish packed with fresh vegetables like zucchini, mushrooms, spinach, and piquillo peppers. This recipe utilizes traditional short-grain paella rice and aromatic spices like smoked paprika and saffron to recreate an authentic paella experience perfect for cozy nights.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil (can substitute with vegetable oil)
- 1 medium yellow onion (can substitute with shallots)
- 3 cloves garlic (or 1 teaspoon garlic powder)
- 1 medium zucchini (alternatively bell peppers or carrots)
- 8 ounces sliced mushrooms (can substitute with zucchini or omit)
- 1 cup piquillo peppers (or any sweet bell pepper)
- 1 cup fresh or frozen peas (edamame as a substitute)
- 2 cups baby spinach (can be kale or chard)
Pantry & Spices
- 1 14-ounce can chopped tomatoes (fire-roasted for extra flavor)
- 1.5 cups short-grain paella rice (Bomba rice preferred; Arborio as substitute)
- 1 teaspoon kosher salt (adjust to taste)
- 1 tablespoon smoked paprika (regular paprika for milder flavor)
- 0.5 grams saffron threads (optional; turmeric as substitution)
Liquids & Garnishes
- 4 cups vegetable broth (use water for low sodium)
- 0.25 cup chopped fresh parsley (optional garnish)
- 2 lemons, cut into wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the paella.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced zucchini and mushrooms, cooking them for 5 to 7 minutes until tender and starting to brown.
- Add Aromatics and Seasoning: Stir in the chopped onion and minced garlic, cooking for another 2 to 3 minutes until fragrant. Season the mixture with smoked paprika and kosher salt to build a smoky, savory base flavor.
- Add Tomatoes and Rice: Stir in the canned chopped tomatoes along with the short-grain paella rice. Pour in the vegetable broth and bring everything to a gentle simmer.
- Add Peas and Peppers: Incorporate the fresh or frozen peas and piquillo peppers, then bring the mixture to a brief boil to combine flavors.
- Bake Paella: Transfer the skillet uncovered to the preheated oven and bake for 35 to 45 minutes. This cooking step allows the rice to absorb the broth and fully cook through.
- Create Socarrat (Crispy Bottom): Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for a few additional minutes to form the traditional crispy bottom layer called socarrat.
- Wilt Spinach and Serve: Fold in the baby spinach until just wilted to retain vibrant color and nutrients. Serve the paella hot, garnished with chopped fresh parsley and lemon wedges for brightness.
Notes
- Bomba rice is best for authentic texture, but Arborio can be substituted if unavailable.
- Saffron threads add genuine flavor and color but can be replaced with turmeric for a budget-friendly option.
- Adjust salt according to your broth’s sodium level and personal taste.
- The crispy bottom (socarrat) is essential for traditional paella—don’t skip stovetop crisping after baking.
- Feel free to swap vegetables based on seasonality or preference, ensuring a balance of textures.
- For a vegan or vegetarian option, ensure broth is vegetable-based and omit any animal-derived ingredients.
