If you have ever longed to whip up something vibrant, comforting, and utterly satisfying, this Vegetable Paella (Paella Verdura) Recipe is your new best friend in the kitchen. This colorful Spanish classic brings together the earthiness of mushrooms, the sweet pop of peas and piquillo peppers, and the unique texture of short-grain paella rice, all simmered in a rich, aromatic broth with saffron and smoked paprika. Whether you’re cooking for family or impressing friends, this dish bursts with flavors and textures that celebrate fresh vegetables in the most delicious way.
Ingredients You’ll Need
This Vegetable Paella (Paella Verdura) Recipe calls for simple, accessible ingredients that pack a punch. Each item is carefully chosen to build layers of flavor, balancing freshness, heartiness, and spice, while also providing beautiful color and texture to your final dish.
- 3 tablespoons extra-virgin olive oil: Provides a fruity richness and is key to sautéing vegetables without overpowering their natural flavors.
- 1 medium yellow onion: Adds sweetness and depth; shallots can offer a slightly more delicate aroma.
- 3 cloves garlic: Brings an essential savory punch; garlic powder works well if fresh is unavailable.
- 1 medium zucchini: Offers a tender bite and freshness; bell peppers or carrots make great substitutes for different textures.
- 8 ounces sliced mushrooms: Contribute an earthy, meaty quality; zucchini can replace mushrooms if needed.
- 1 14-ounce can canned chopped tomatoes: Adds acidity and a touch of sweetness; fire-roasted tomatoes add extra dimension.
- 2 cups baby spinach: For a vibrant green color and mild flavor; kale or chard can be used for heartier greens.
- 1 cup piquillo peppers: Sweet and smoky peppers that complement the spices beautifully; sweet bell peppers work too.
- 1 cup fresh or frozen peas: Pop of sweetness and texture; edamame is a fun green swapped alternative.
- 1.5 cups short-grain paella rice: The cornerstone of the dish, absorbing flavors perfectly; bomba rice is best, but arborio is a reliable substitute.
- 1 teaspoon kosher salt: Balances flavors; adjust according to your taste preference.
- 1 tablespoon smoked paprika: Brings smoky warmth and color; regular paprika softens the heat.
- 0.5 grams saffron threads: Optional, but they add the authentic aroma and golden hue; turmeric can stand in as an earthy alternative.
- 4 cups vegetable broth: The flavorful cooking liquid that infuses the rice and vegetables; water can be used for a lighter option.
- 0.25 cup chopped fresh parsley: Brightens the dish at the end; omit if unavailable.
- 2 lemons lemon wedges: To serve, adding a burst of fresh acidity that lifts every bite.
How to Make Vegetable Paella (Paella Verdura) Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 375°F (190°C). Having the oven ready is important because part of the magic in this Vegetable Paella (Paella Verdura) Recipe happens during baking, allowing the rice to absorb all the vibrant flavors and develop that coveted slightly crispy bottom layer.
Step 2: Sauté Your Vegetables
Heat the olive oil in a large skillet over medium heat. Toss in the zucchini and mushrooms first, cooking them for about 5 to 7 minutes until they become tender and start to release their natural juices. This step allows the mushrooms to brown slightly and the zucchini to soften just enough without losing its texture.
Step 3: Add Aromatics and Seasonings
Next, stir in the chopped onion and garlic, letting them cook for 2 to 3 minutes until fragrant and translucent. This is also the moment to sprinkle in your smoked paprika and kosher salt, which will season the vegetables and begin to build that signature paella aroma.
Step 4: Combine Tomatoes and Rice
Pour in the canned chopped tomatoes, stirring to combine them with the vegetables. Then add the short-grain paella rice, coating each grain with the tomato and spice mixture. This ensures that every bite is bursting with flavor as the rice begins absorbing the rich sauce.
Step 5: Add Broth, Peas, and Piquillo Peppers
Slowly pour in the vegetable broth, then stir in the peas and piquillo peppers. Allow the pot to come to a brief boil, setting the stage for the rice to soak up all the savory goodness and the vegetables to meld perfectly.
Step 6: Bake to Perfection
Transfer your skillet to the preheated oven and bake uncovered for 35 to 45 minutes. This oven time helps the rice cook evenly and absorb all those wonderful flavors, while the heat draws out moisture to develop that essential texture without stirring.
Step 7: Finish on the Stovetop
Once baked, return the pan to the stovetop over medium heat for a few minutes to create the socarrat, the deliciously crispy layer at the bottom that paella fans adore. This final touch adds a delightful contrast of crunchy texture against the tender grains above.
Step 8: Fold in Spinach and Serve
Finally, fold in the baby spinach just until wilted, keeping the greens bright and fresh. Serve your beautiful Vegetable Paella (Paella Verdura) Recipe hot, topped with chopped parsley and lemon wedges for that last burst of flavor.
How to Serve Vegetable Paella (Paella Verdura) Recipe
Garnishes
Fresh parsley and lemon wedges are your go-to garnishes. The parsley adds a refreshing herbal note and a splash of green contrast, while squeezing lemon juice over each serving brings brightness that perfectly cuts through the richness of the paella.
Side Dishes
Keep your sides simple with a crisp green salad dressed lightly in olive oil and vinegar or a crusty baguette to soak up any remaining juices. These additions complement but never overshadow the star of the show: your Vegetable Paella (Paella Verdura) Recipe.
Creative Ways to Present
For a stunning presentation, serve your paella family-style straight from the skillet on the table, encouraging everyone to dig in and share. You can also portion it into shallow bowls to showcase the colorful vegetables and the layering of textures, making each plate a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegetable Paella (Paella Verdura) Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the comforting flavors again without sacrificing quality.
Freezing
This paella freezes nicely if you want to save it for later. Portion it into freezer-safe containers and freeze for up to 2 months. To maintain the best texture, avoid freezing the dish with fresh spinach folded in; add wilted greens fresh when reheating.
Reheating
Reheat leftovers gently on the stovetop with a splash of vegetable broth or water to loosen the rice and revive the dish’s moist texture. Cover the pan and warm over low heat, stirring occasionally. Microwaving works well too for a quick fix but may slightly soften the crispy rice bottom.
FAQs
Can I use other kinds of rice for Vegetable Paella (Paella Verdura) Recipe?
While bomba rice is traditional and ideal for absorbing flavors without becoming mushy, arborio or other short-grain rice varieties can serve as good substitutes if you cannot find bomba rice.
Is saffron necessary in this recipe?
Saffron adds an authentic aroma and beautiful golden hue, but it is optional. You can use turmeric as a budget-friendly and allergy-safe alternative to provide a warm color without altering the flavor drastically.
Can I make this recipe vegan and gluten-free?
Absolutely! This Vegetable Paella (Paella Verdura) Recipe is naturally vegan and gluten-free, as it uses vegetable broth and fresh produce with no animal products or gluten-containing ingredients.
How spicy is this vegetable paella?
The recipe is mildly smoky and savory due to smoked paprika, not hot spicy. If you prefer more heat, you can add red pepper flakes or hot paprika to taste.
Can I add other vegetables to the paella?
Yes! Feel free to experiment with seasonal vegetables such as artichokes, green beans, or asparagus. Just keep in mind cooking times so veggies remain tender but not mushy.
Final Thoughts
This Vegetable Paella (Paella Verdura) Recipe is one of those rare dishes that feel both nourishing and festive. It fills your kitchen with irresistible aromas and your table with vibrant colors, all while celebrating the natural goodness of fresh vegetables. I genuinely hope you give it a try and make it a cozy staple for your family gatherings or weekday dinners alike.
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Vegetable Paella (Paella Verdura) Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delicious Vegetable Paella (Paella Verdura) is a vibrant, comforting Spanish-inspired dish perfect for cozy nights. Packed with fresh zucchini, mushrooms, piquillo peppers, peas, and baby spinach, it combines the earthy smoky flavor of smoked paprika and subtle saffron aroma with hearty short-grain paella rice. Baked to perfection with a crispy socarrat bottom and served with fresh parsley and lemon wedges, this vegetarian paella offers a wholesome, satisfying meal that’s easy to prepare and full of layered flavors.
Ingredients
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil (substitute with vegetable oil for a neutral taste)
- 1 medium yellow onion (use shallots as a fragrant substitute)
- 3 cloves garlic (swap with garlic powder if fresh isn’t available)
- 1 medium zucchini (experiment with bell peppers or carrots as alternatives)
- 8 ounces sliced mushrooms (replace with zucchini or omit for allergy concerns)
- 1 cup piquillo peppers (any sweet bell pepper will work well)
- 1 cup fresh or frozen peas (edamame can be a fun substitute)
- 2 cups baby spinach (can be replaced with kale or chard)
- 0.25 cup chopped fresh parsley (omit if not available)
Pantry Items
- 1 14-ounce can canned chopped tomatoes (fire-roasted tomatoes enhance flavor complexity)
- 1.5 cups short-grain paella rice (Bomba rice is essential for the perfect texture; Arborio rice can substitute if needed)
- 4 cups vegetable broth (opt for water if a low-sodium option is desired)
- 1 teaspoon kosher salt (adjust according to your taste preference)
- 1 tablespoon smoked paprika (use regular paprika for less heat)
- 0.5 grams saffron threads (optional; substitute with turmeric if preferred)
Garnish
- 2 lemons, cut into lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the paella, which will help develop rich flavors and texture.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced zucchini and mushrooms, and cook for 5-7 minutes until tender and slightly browned to build depth of flavor.
- Add Aromatics and Seasonings: Add chopped onion and minced garlic to the skillet and cook for an additional 2-3 minutes until softened and fragrant. Then, season with smoked paprika and kosher salt for smokiness and savory taste.
- Combine Rice and Tomatoes: Stir in the canned chopped tomatoes and the short-grain paella rice, ensuring the rice is well coated with the vegetables and spices for flavor absorption.
- Add Broth and Simmer: Pour in vegetable broth and bring the mixture to a simmer on the stovetop. This allows the rice to begin absorbing the liquid and flavors.
- Add Peas and Peppers: Stir in the peas and piquillo peppers, then bring the mixture to a brief boil, preparing the dish for oven baking.
- Bake Paella: Transfer the skillet uncovered into the preheated oven and bake for 35-45 minutes. This step finishes cooking the rice and melds the flavors completely.
- Create Crispy Bottom (Socarrat): Remove the skillet from the oven and return it to the stovetop over medium heat for a few minutes to develop the characteristic crispy bottom layer known as socarrat, enhancing texture and flavor.
- Add Spinach and Finish: Fold in the baby spinach gently until it is just wilted, maintaining a fresh green color and texture.
- Serve: Serve the paella hot, garnished with chopped fresh parsley and lemon wedges to add brightness and a fresh zing to every bite.
Notes
- Saffron is optional but adds authentic flavor and color; turmeric can be used as a budget-friendly substitute.
- Bomba rice is ideal for authentic paella due to its ability to absorb liquid without becoming mushy, although Arborio rice may be used if unavailable.
- For a vegetarian version, ensure vegetable broth is used; for vegan, double-check that the broth contains no animal ingredients.
- Adjust salt levels according to the saltiness of your broth and personal taste preferences.
- Adding lemon wedges at serving helps cut through the richness, balancing flavors.
- Batch preparation: Paella tastes great the next day and can be gently reheated on the stovetop or oven.
- To avoid allergens or preference restrictions, feel free to omit mushrooms or substitute with other vegetables like bell peppers or carrots.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
