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, seasoning with salt. Cook without stirring until golden on one side, about 3 minutes. Toss and continue cooking, stirring occasionally, until tender and golden, 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. Stir in the chopped onion and salt, cooking until softened, about 3 to 5 minutes. Add the garlic, smoked paprika, and saffron, stirring until fragrant, about 30 seconds. Add the chopped tomatoes and rice, stirring to combine.

Step 4: Stir in the cooked zucchini and mushroom mixture, peas, piquillo peppers, and baby spinach, mixing until the spinach wilts. Pour in the vegetable broth and add ¾ teaspoon salt. Bring the mixture to a boil on the stovetop, 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 medium heat on the stovetop. Cook for 2 to 3 minutes to crisp the bottom layer of rice. Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Tips & Variations

For a more authentic flavor, use Bomba rice or another short-grain rice to achieve the perfect texture.

If you don’t have piquillo peppers, roasted red bell peppers make a great substitute and add sweetness.

Adding a pinch of saffron enhances the dish’s aroma and adds a subtle depth, but it can be omitted if unavailable.

Feel free to add other vegetables like artichoke hearts or green beans for extra variety.

FAQs

Can I make this paella vegan?

Yes, this vegetable paella is naturally vegan as it contains no animal products. Just ensure the vegetable broth you use is vegan-friendly.

What if I don’t have a cast-iron skillet?

You can use any ovenproof skillet or heavy-bottomed pan that can go from stovetop to oven. A stainless steel or enamel-coated pan works well, but avoid non-oven-safe materials.