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
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)
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.
