Description
This delicious Vegetable Paella (Paella Verdura) is a cozy and flavorful Spanish-inspired rice dish packed with fresh vegetables and aromatic spices. Perfect for a comforting dinner, it features a medley of zucchini, mushrooms, piquillo peppers, peas, and spinach cooked with short-grain paella rice infused with smoked paprika and saffron threads. Baked to perfection and finished with a crispy bottom layer, this vibrant vegetarian paella is garnished with fresh parsley and lemon wedges for a bright, tasty meal perfect for any night.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil (or substitute with vegetable oil)
- 1 medium yellow onion (or shallots)
- 3 cloves garlic (or garlic powder)
- 1 medium zucchini (or bell peppers or carrots)
- 8 ounces sliced mushrooms (or zucchini or omit for allergies)
- 1 cup piquillo peppers (or any sweet bell pepper)
- 1 cup fresh or frozen peas (or edamame)
- 2 cups baby spinach (or kale or chard)
Main Ingredients
- 1 14-ounce can canned chopped tomatoes (fire-roasted tomatoes recommended)
- 1.5 cups short-grain paella rice (Bomba rice preferred, Arborio as substitute)
- 4 cups vegetable broth (or water for low-sodium)
Spices and Extras
- 1 teaspoon kosher salt (adjust to taste)
- 1 tablespoon smoked paprika (or regular paprika)
- 0.5 grams saffron threads (optional; turmeric as substitute)
- 0.25 cup chopped fresh parsley (optional)
- 2 lemons, cut into wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the paella.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the zucchini and mushrooms and cook for 5 to 7 minutes until they release their moisture and start to soften.
- Add Aromatics and Spices: Stir in the finely chopped onion and garlic, cooking for another 2 to 3 minutes until fragrant. Season the mixture with smoked paprika and kosher salt.
- Add Tomatoes and Rice: Mix in the canned chopped tomatoes and the short-grain paella rice evenly. Pour in the vegetable broth and bring the mixture to a simmer on the stovetop.
- Add Peas and Peppers: Incorporate the peas and piquillo peppers into the pan and bring the entire mixture to a brief boil to combine flavors.
- Bake the Paella: Transfer the skillet to the preheated oven and bake uncovered for 35 to 45 minutes, allowing the rice to absorb the broth and cook through.
- Create Crispy Bottom: Remove the skillet from the oven and return it to the stovetop over medium heat. Cook for a few additional minutes without stirring to form the traditional crispy bottom layer called socarrat.
- Wilt Spinach: Fold the baby spinach into the paella, stirring gently until the greens are just wilted and incorporated.
- Serve: Garnish the paella with chopped fresh parsley and serve hot with lemon wedges for squeezing over the dish.
Notes
- You can substitute vegetables based on availability or preference, such as replacing zucchini with bell peppers or carrots.
- Saffron threads add authentic flavor but can be replaced with turmeric for a budget-friendly option.
- Be careful not to stir the paella once in the oven to allow the rice to cook properly and develop a crispy bottom.
- Using Bomba rice is recommended for traditional texture, but Arborio rice can be used if unavailable.
- Adjust salt and spices according to taste, especially if using low-sodium broth.
- Serve immediately to enjoy the best texture and flavor.
