Vegetable Paella Recipe

Introduction

Vegetable Paella is a vibrant and comforting Spanish dish that celebrates fresh, colorful vegetables and fragrant rice. Perfect for a cozy dinner or entertaining guests, this recipe balances smoky, savory flavors with a splash of lemon for brightness.

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 c. short-grain paella rice (such as Bomba rice)
• 1 c. fresh or frozen peas
• 1 c. piquillo peppers, sliced (or roasted red peppers)
• 5 oz. baby spinach
• 3 1/2 c. vegetable broth
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a deep 12-inch ovenproof skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and mushrooms, seasoning with salt. Cook undisturbed until golden on one side, about 3 minutes. Toss and continue cooking, stirring occasionally, until tender and golden, 8 to 10 minutes. Transfer the vegetables to a small bowl.
3. Step 3: Add the remaining 2 tablespoons of olive oil to the same skillet and return to medium heat. Stir in the onion with a pinch of salt and cook until softened, 3 to 5 minutes. Add garlic, smoked paprika, and saffron threads, cooking until fragrant, about 30 seconds.
4. Step 4: Stir in the chopped tomatoes and rice, mixing well to combine. Return the cooked zucchini and mushrooms to the pan along with peas, piquillo peppers, and spinach. Stir until the spinach wilts.
5. Step 5: Pour in the vegetable broth and add ¾ teaspoon salt. Bring the mixture to a boil on the stovetop, then carefully transfer the skillet to the preheated oven. Bake uncovered until the liquid is absorbed and the rice is tender, about 20 to 22 minutes.
6. Step 6: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for 2 to 3 minutes to crisp the bottom layer of rice.
7. Step 7: Let the paella rest for 5 minutes before serving. Garnish with chopped parsley and serve with lemon wedges for squeezing over the top.

Tips & Variations

• For added depth, toast the saffron threads in a dry pan before adding to release their flavor.
• Substitute piquillo peppers with roasted red bell peppers if unavailable.
• Add artichoke hearts or green beans for more vegetable variety.
• Use vegetable broth with herbs for extra flavor.
• If you don’t have an ovenproof skillet, cook the paella on the stovetop and cover tightly before finishing.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to keep the rice moist. Avoid reheating in the microwave to preserve the texture if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this paella gluten-free?

Yes, this vegetable paella is naturally gluten-free as it uses rice and vegetables. Just be sure your broth and canned tomatoes have no gluten-containing additives.

What type of rice is best for paella?

Short-grain rice like Bomba or Calasparra is ideal because it absorbs liquid well while staying firm. If you can’t find these, Arborio rice can be a substitute, though the texture will differ slightly.

Vegetable Paella Recipe

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★★★★★

4.5 from 120 reviews

A vibrant and flavorful Vegetable Paella featuring zucchini, mushrooms, peas, piquillo peppers, and spinach cooked in a rich tomato and saffron-infused broth. This classic Spanish dish is prepared in an ovenproof skillet, resulting in tender rice with a crisp bottom layer, perfect for a hearty vegetarian meal.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and 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
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Pantry and 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

Instructions

1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the paella.
2. Cook Vegetables: Heat 2 tablespoons of olive oil in a deep 12-inch ovenproof skillet over medium heat. Add the sliced zucchini and mushrooms, seasoning with kosher salt. Let them cook undisturbed until golden on one side, about 3 minutes. Toss and stir occasionally, cooking for an additional 8 to 10 minutes until golden and tender. Remove the vegetables and transfer them to a small bowl.
3. Sauté Aromatics and Combine Ingredients: In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium. Add the finely chopped onion, season with salt, and cook while stirring often until softened, approximately 3 to 5 minutes. Stir in the garlic, smoked paprika, and saffron threads, cooking until fragrant, about 30 seconds. Add the canned chopped tomatoes and the paella rice, stirring to combine thoroughly. Then add the cooked zucchini and mushroom mixture, peas, piquillo peppers, and baby spinach, stirring until the spinach wilts.
4. Add Broth and Bake: Pour in the vegetable broth and season with ¾ teaspoon salt. Bring the mixture to a boil on the stove. Once boiling, carefully transfer the skillet to the preheated oven. Bake uncovered for 20 to 22 minutes, or until the liquid is absorbed and the rice is tender.
5. Finish on Stovetop and Serve: Remove the skillet from the oven and place it back on the stovetop over medium heat. Cook for 2 to 3 minutes to crisp the bottom layer of rice. Let the paella rest for 5 minutes to settle. Garnish with chopped fresh parsley and serve alongside lemon wedges for squeezing over the top.

Notes

• Using an ovenproof skillet such as cast iron is essential to achieve the authentic texture and crisp bottom.
• Optional saffron adds a subtle, authentic flavor and vibrant color, but can be omitted if unavailable.
• For a gluten-free version, ensure the vegetable broth and canned tomatoes are gluten-free certified.
• Short-grain rice like Bomba is traditional, but Arborio rice can be used as a substitute.
• Allowing the rice to crisp briefly on the stovetop creates the classic ‘socarrat’—a prized crispy bottom layer.

Keywords: vegetable paella, vegetarian paella, Spanish rice dish, baked paella, saffron paella, healthy rice dish