Dinner

Vegetable Paella (Paella Verdura) Recipe

Name: Vegetable Paella (Paella Verdura) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 medium zucchini, halved lengthwise and sliced into half moons; 8 oz. sliced mushrooms; 1/2 small yellow onion, finely chopped; 3 cloves garlic, finely chopped; 1 cup fresh or frozen peas; 1 cup piquillo peppers, sliced (or roasted red peppers); 5 oz. baby spinach; 4 tbsp. extra-virgin olive oil, divided; Kosher salt, to taste; 1 tsp. smoked paprika; Pinch saffron threads (optional); 1 (14-ounce) can chopped tomatoes; 1 1/2 cups short-grain paella rice (such as Bomba rice); 3 1/2 cups vegetable broth; Chopped fresh parsley, for garnish; Lemon wedges, for serving

ByAiden Wells February 3, 2026February 3, 2026

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Introduction

Vegetable Paella is a vibrant, comforting Spanish rice dish packed with fresh vegetables and fragrant spices. It’s a perfect option for a flavorful meatless meal that’s sure to impress family and friends.

A black cast iron pan filled with a colorful mix of cooked rice and vegetables sits on a wooden board against a white marbled background. The dish has bright green peas and spinach leaves layered throughout, with chunks of yellow squash, red bell peppers, and bits of mushrooms scattered all over. The rice is orange-tinted from seasoning and mixed evenly with diced onions and chopped herbs. A wooden spoon is nestled in the pan, partially covered by the food. Fresh parsley leaves are sprinkled on top, adding a fresh green touch. A blue cloth is partially wrapped around the pan’s handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. extra-virgin olive oil, divided
2 medium zucchini, halved lengthwise and sliced into half moons
8 oz. sliced mushrooms
Kosher salt
1/2 small yellow onion, finely chopped
3 cloves garlic, finely chopped
1 tsp. smoked paprika
Pinch saffron threads (optional)
1 (14-ounce) can chopped tomatoes
1 1/2 cups short-grain paella rice (such as Bomba rice)
1 cup fresh or frozen peas
1 cup piquillo peppers, sliced (or roasted red peppers)
5 oz. baby spinach
3 1/2 cups vegetable broth
Chopped fresh parsley, for serving
Lemon wedges, for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a deep 12-inch ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and mushrooms, season with salt, and cook without stirring until golden on one side, about 3 minutes. Toss and continue cooking, stirring occasionally, until golden and tender, about 8 to 10 minutes. Transfer the vegetables to a small bowl.
Step 3: Add the remaining 2 tablespoons olive oil to the same skillet and return to medium heat. Add the onion, season with salt, and cook, stirring often, until softened, about 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron threads, cooking until fragrant, about 30 seconds.
Step 4: Add the chopped tomatoes and rice to the skillet, stirring to combine. Stir in the zucchini mixture, peas, piquillo peppers, and baby spinach, stirring just until the spinach wilts. Pour in the vegetable broth and add ¾ teaspoon salt. Bring to a boil, then carefully transfer the skillet to the oven.
Step 5: Bake uncovered until the liquid is absorbed and the rice is tender, 20 to 22 minutes.
Step 6: Carefully transfer the skillet back to the stovetop over medium heat. Cook for 2 to 3 minutes to crisp the bottom of the rice. Remove from heat and let rest for 5 minutes.
Step 7: Garnish with chopped fresh parsley and serve with lemon wedges.

Tips & Variations

For deeper flavor, toast the rice briefly in the olive oil before adding liquids.
Substitute piquillo peppers with roasted red peppers if unavailable.
Add artichoke hearts or green beans for extra vegetables.
If saffron is not available, a pinch of smoked paprika alone still adds great flavor.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth and warm gently on the stovetop or in the microwave to restore moisture.

How to Serve

A black cast iron skillet filled with a colorful vegetable rice dish sits on a wooden board over a white marbled surface. The dish has one main layer of cooked rice mixed with green peas, diced red and yellow bell peppers, sliced mushrooms, chopped onions, and visible spinach leaves scattered on top. The rice is golden brown and mixed with small green herbs and bits of cooked tomato, giving the dish a vibrant, textured look. A wooden spoon is partially inserted in the rice, resting against the edge inside the skillet. Some coarse salt and fresh green herbs are sprinkled beside the skillet, with a corner of a blue cloth visible to the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Short-grain paella rice, such as Bomba rice, is best because it absorbs liquid evenly without becoming mushy. If unavailable, use arborio rice, but cooking times may vary.