Vegetable Paella (Paella Verdura) Recipe
A vibrant and flavorful Vegetable Paella (Paella Verdura) featuring tender zucchini, mushrooms, peas, piquillo peppers, and spinach cooked with smoky paprika and saffron-infused rice, all baked to perfection in a cast-iron skillet for an authentic Spanish dish bursting with color and taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
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
- 4 tbsp. extra-virgin olive oil, divided
- Kosher salt
- 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
Garnish
- Chopped fresh parsley, for serving
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare it for baking the paella.
- Cook Vegetables: In a deep 12-inch cast-iron or other ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced 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 the vegetables are tender and golden, about 8 to 10 minutes. Remove the vegetables and transfer them to a small bowl.
- Sauté Aromatics and Mix: In the same skillet, add the remaining 2 tablespoons of olive oil and return to medium heat. Add the finely chopped onion, season with salt, and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, smoked paprika, and saffron threads, cooking until fragrant, about 30 seconds. Add the canned chopped tomatoes and the paella rice, stirring to combine.
- Combine Ingredients: Return the cooked zucchini and mushroom mixture to the skillet. Add peas, piquillo peppers, and baby spinach. Stir gently to wilt the spinach. Pour in the vegetable broth and add ¾ teaspoon of salt. Bring the mixture to a boil on the stovetop.
- Bake Paella: Carefully transfer the skillet to the preheated oven and bake uncovered for 20 to 22 minutes, until the liquid is absorbed and the rice is tender.
- Crisp the Bottom: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for 2 to 3 minutes to create a crisp bottom layer of rice (socarrat), which is a signature feature of authentic paella.
- Rest and Serve: Let the paella rest for 5 minutes before serving. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the top.
Notes
- Use short-grain rice like Bomba for authentic texture; Arborio can be a substitute but may result in creamier rice.
- Saffron is optional but recommended for authentic flavor and color.
- Ensure even heat distribution for crisping the bottom layer—using a cast-iron or ovenproof skillet is essential.
- Customize vegetables based on seasonal availability or personal preference.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
Keywords: vegetable paella, paella verdura, Spanish rice dish, vegetarian paella, cast-iron skillet paella, saffron rice, Mediterranean vegetables
