Description
This vibrant Vegetable Paella is a flavorful and colorful Spanish-inspired rice dish featuring zucchini, mushrooms, peas, piquillo peppers, and spinach. Saffron and smoked paprika add a warm, aromatic depth, while the crispy bottom layer provides a satisfying texture contrast. Perfect for a hearty vegetarian meal that’s both comforting and visually appealing.
Ingredients
Scale
Vegetables & Aromatics
- 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
Pantry & Spices
- 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
To Serve
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for the final cooking step of the paella.
- Cook Vegetables: In a deep 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and mushrooms, seasoning lightly with kosher salt. Cook undisturbed for about 3 minutes until golden on one side, then toss and continue cooking while stirring occasionally for 8 to 10 minutes, until the vegetables are tender and browned. Transfer the cooked vegetables to a small bowl and set aside.
- Sauté Aromatics and Add Spices: Using the same skillet, add the remaining 2 tablespoons of olive oil and return to medium heat. Add the chopped onion and season with salt; cook while stirring often until softened, about 3 to 5 minutes. Stir in the chopped garlic, smoked paprika, and saffron threads; cook until fragrant, approximately 30 seconds.
- Add Tomatoes and Rice: Add the canned chopped tomatoes and the short-grain paella rice to the skillet, stirring well to combine all ingredients evenly.
- Combine Vegetables and Broth: Stir the cooked zucchini and mushroom mixture back into the skillet along with the peas, piquillo peppers, and baby spinach, stirring just enough to wilt the spinach. Pour in the vegetable broth and add ¾ teaspoon of salt, mixing gently.
- Bake the Paella: Bring the mixture to a boil on the stovetop, then carefully transfer the skillet uncovered to the preheated oven. Bake for 20 to 22 minutes until the liquid is fully absorbed and the rice is tender.
- Crisp the Bottom Layer: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for an additional 2 to 3 minutes to form a crisp bottom layer of rice, known as socarrat.
- Rest and Serve: Let the paella rest for 5 minutes off heat. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the dish.
Notes
- Using a cast-iron or ovenproof skillet is essential for developing the crispy bottom layer called socarrat.
- If you don’t have saffron, you can omit it or substitute with a pinch of turmeric for color, though the flavor will differ.
- Adjust salt according to taste and the saltiness of your vegetable broth.
- Short-grain rice like Bomba absorbs liquid well and maintains texture; Arborio can be used as a substitute but may alter texture slightly.
- For a vegan meal, ensure your vegetable broth is free from animal products.
- Leftovers can be refrigerated and reheated gently, but the crispy bottom may soften.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Keywords: Vegetable Paella, Paella Verdura, Spanish rice dish, vegetarian paella, saffron rice, Bomba rice, oven-baked paella, healthy vegetarian meals
