If you’re searching for a vibrant, comforting dish to warm up your evenings, look no further than this Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe. Bursting with colorful vegetables, rich smoky flavors, and the perfect hint of saffron, this paella feels like a warm hug on a plate. It’s a satisfying, wholesome meal that combines simplicity with bold tastes you’ll want to make again and again when the weather turns cool and you crave something both nourishing and joyful.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the magic in this paella. Each component adds its own character—from the tender vegetables providing texture and vibrant color, to the carefully chosen spices that give the dish its unforgettable depth. Let’s dive into what makes this paella so special and delicious.
- 3 tablespoons extra-virgin olive oil: The foundation for sautéing, giving a fruity richness that’s absolutely essential.
- 1 medium yellow onion: Adds sweetness and a savory aroma; shallots make a fragrant alternative if you want a subtler touch.
- 3 cloves garlic: Brings that classic punch; garlic powder works as a handy substitute if fresh isn’t available.
- 1 medium zucchini: Offers tender bite and mild flavor, but bell peppers or carrots can add lovely variations.
- 8 ounces sliced mushrooms: Earthy and meaty, perfect for depth; and for allergies, zucchini or no mushrooms at all work well.
- 1 14-ounce can chopped tomatoes: Fire-roasted tomatoes enhance complexity, delivering a smoky sweetness to the base.
- 2 cups baby spinach: A burst of greenery and delicate texture, while kale or chard can add a sturdier twist.
- 1 cup piquillo peppers: Sweet and slightly smoky, though any sweet bell pepper will do an excellent job.
- 1 cup fresh or frozen peas: Pops of sweetness and a lovely bite; edamame is a fun, protein-packed alternative.
- 1.5 cups short-grain paella rice: Bomba rice is the gold standard for that perfect tender yet firm bite; Arborio rice is workable if needed.
- 1 teaspoon kosher salt: Adjust to your taste; a little salt brings all the flavors into balance.
- 1 tablespoon smoked paprika: Signature smoky warmth; for less heat, regular paprika works beautifully.
- 0.5 grams saffron threads (optional): Adds that iconic golden hue and subtle floral complexity; turmeric can be a budget-friendly stand-in.
- 4 cups vegetable broth: Infuses the rice with rich flavor; water is fine if you prefer a lighter dish.
- 0.25 cup chopped fresh parsley: Bright and fresh, perfect for garnishing to elevate each bite.
- 2 lemons lemon wedges: To squeeze on top, bringing a zesty brightness that balances the dish.
How to Make Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe
Step 1: Prepare Your Oven and Veggies
First things first, preheat your oven to 375°F (190°C) so it’s ready when you need it. Meanwhile, heat up your olive oil in a large skillet over medium heat—this will form the flavorful base of your paella. Toss in the zucchini and mushrooms, giving them 5 to 7 minutes to soften and develop that lovely caramelization that sets the stage for everything that follows.
Step 2: Build Aromatics and Spice It Up
Next, add your chopped onion and garlic to the skillet. Cook them gently for another 2 to 3 minutes until they’re fragrantly soft but not browned. Sprinkle in your smoked paprika and kosher salt here—this is where the smoky, savory backbone of the dish comes to life. The aroma alone will have you excited for what’s next.
Step 3: Add Tomatoes and Rice
Stir in the canned chopped tomatoes, letting their vibrant acidity mingle with the softened veggies. Then, pour in your short-grain paella rice, stirring well to coat every grain in the flavorful mix. Pour over the vegetable broth and gently bring everything to a simmer. This is key to infusing the rice with all those rich flavors.
Step 4: Layer in More Vegetables
Now fold in your peas and piquillo peppers, sprinkling a lovely sweetness and color into the mixture. Bring everything to a brief boil, allowing the rice to start soaking up the liquid and the vegetables to mingle beautifully.
Step 5: Oven Time for Perfect Texture
Transfer your skillet uncovered into the oven, letting it bake for 35 to 45 minutes. This gentle, even heat cooks the rice through while encouraging the signature socarrat, a delicious crispy layer on the bottom that every paella should have. Keep an eye towards the end and test for tenderness.
Step 6: Finish on the Stovetop and Add Greens
Once baked, bring your paella back to the stovetop over medium heat for a few extra minutes. This gives you a chance to coax out the crispy bottom that’s so crave-worthy. Finally, gently fold in your baby spinach, letting it wilt just enough without losing its vibrant green pop. Your Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe is now ready to serve.
How to Serve Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe
Garnishes
Simple garnishes make all the difference. A scattering of fresh chopped parsley adds a bright contrast in color and freshness. Lemon wedges on the side are an absolute must—they bring a zesty brightness when squeezed over the warm paella, cutting through the richness beautifully and awakening your taste buds.
Side Dishes
This dish is so hearty and complete on its own, but if you want to build a full meal, consider a crisp green salad with vinaigrette or some crusty bread for scooping up every last bit of paella goodness. Roasted or grilled vegetables seasoned with a little garlic and olive oil can add variety without overpowering the main event.
Creative Ways to Present
For a fun twist, serve your paella straight from the skillet at the table—this keeps it warm and flaunts that beautiful golden crust. You can also layer portions in shallow bowls garnished with fresh herbs and lemon wedges, adding extra pans of colorful roasted peppers or olives alongside for a bright Mediterranean spread.
Make Ahead and Storage
Storing Leftovers
Leftover Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen after resting, making it a great next-day meal option.
Freezing
You can freeze paella, but to retain texture, it’s best to cool it completely before transferring to freezer-safe containers. Frozen paella can last up to 2 months, perfect for quick cozy dinners when you’re short on time. Just thaw in the fridge overnight before reheating.
Reheating
Reheat your paella gently on the stovetop over low heat, adding a splash of water or broth to loosen it up if necessary. Cover with a lid to trap steam and bring it back to life without drying it out. A quick zap in the microwave works in a pinch but stirring midway helps keep things even.
FAQs
Can I use other types of rice for this paella?
Yes, while Bomba rice is ideal for its short grains and absorption, Arborio rice is an excellent substitute and easier to find in most stores. Just watch the cooking time, as it may vary slightly.
Is the saffron necessary?
Saffron adds an authentic floral aroma and beautiful color, but if it’s not available or you want a budget-friendly version, turmeric is a good alternative that still imparts warmth and golden hues.
Can I make this recipe vegan?
Absolutely! This recipe is naturally vegan when you use vegetable broth and olive oil, so it fits perfectly into plant-based diets without any adjustments.
How do I get the crispy bottom on my paella?
The crispy socarrat forms by finishing the cooking on the stovetop after baking. Keeping the heat medium and watching carefully will help you achieve that lovely crust without burning.
What other vegetables work well in this paella?
Feel free to get creative! Bell peppers, carrots, green beans, or even artichoke hearts can be delightful additions or replacements, giving you a lot of versatility.
Final Thoughts
Sharing the Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe feels like offering a warm, tasty hug to anyone lucky enough to taste it. Its beautiful balance of smoky, sweet, and herby flavors combined with tender vegetables and comforting rice make it a dish you’ll want to come back to time and again. Cozy up with a skillet of this paella tonight—you won’t regret it!
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Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Delicious Vegetable Paella (Paella Verdura) is a vibrant, comforting dish perfect for cozy nights. Packed with fresh vegetables like zucchini, mushrooms, and piquillo peppers, and featuring traditional paella rice infused with smoked paprika and optional saffron, this vegetarian recipe offers authentic Spanish flavors with a nutritious, hearty twist. The cooking process combines stovetop sautéing and oven baking to create a flavorful, tender dish with a crispy bottom crust, perfect for sharing.
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)
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)
- 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)
- 4 cups vegetable broth (opt for water if a low-sodium option is desired)
- 0.25 cup chopped fresh parsley (omit if not available)
- 2 lemons, cut into lemon wedges (for serving)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the paella.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add zucchini and mushrooms and cook for 5-7 minutes until tender and lightly browned.
- Add Aromatics: Stir in the chopped onion and garlic, cooking for an additional 2-3 minutes until fragrant. Season the mixture with smoked paprika and kosher salt to build depth of flavor.
- Add Tomatoes and Rice: Mix in the canned chopped tomatoes and paella rice, ensuring the rice is well coated with the spices and tomato juices.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer, allowing the rice to start absorbing the liquid.
- Add Peas and Peppers: Stir in the peas and piquillo peppers, then bring the mixture briefly to a boil to incorporate all ingredients evenly.
- Bake in Oven: Transfer the skillet uncovered to the preheated oven. Bake for 35-45 minutes until the rice is cooked through and most of the liquid is absorbed.
- Create Crispy Bottom: Remove the skillet from the oven and return it to the stovetop over medium heat. Cook for a few additional minutes to develop a crispy, socarrat bottom layer, a signature of paella.
- Finish and Serve: Fold in the baby spinach just until it wilts. Garnish with chopped parsley and serve hot with lemon wedges on the side for squeezing over the paella.
Notes
- Saffron is optional but adds authentic flavor and color; turmeric can be used as a budget-friendly substitute.
- Using Bomba rice is ideal for paella due to its absorbency and texture, but Arborio rice works in a pinch.
- Adjust the salt according to the saltiness of your broth or personal preference.
- For a non-vegetarian variation, stock with chicken broth or add seafood like shrimp.
- Let the paella rest for a few minutes after cooking to allow flavors to meld.
