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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.

Ingredients

Scale

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

Find it online: https://topreci.com/vegetable-paella-recipe/