Name: Vegetable Paella (Paella Verdura) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 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); 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); 2 lemons, cut into lemon wedges (for serving)

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

Scale

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)

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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