There is truly something magical about gathering around the table on a chilly evening and sharing a warm, comforting dish like this Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe. It beautifully showcases vibrant vegetables and fragrant spices all coming together in one pan to create an irresistible Spanish classic with a twist. This recipe brings the heart of Spain’s beloved paella into your kitchen, transforming simple ingredients into a colorful, flavorful meal that feels like a loving embrace on any cold night. Whether you’re a long-time fan of paella or a curious first-timer, this dish promises a satisfying experience full of texture, aroma, and nourishing goodness.
Ingredients You’ll Need
Although this paella might seem like a complex feast, it actually relies on straightforward, pantry-friendly ingredients that each add their own special layer of flavor, texture, and color. You’ll find that every item plays a vital role—from the earthiness of mushrooms to the smoky kiss of paprika—creating a symphony of tastes you’ll want to revisit again and again.
- 3 tablespoons extra-virgin olive oil: The foundation for rich flavor and beautiful sautéing; vegetable oil works if you prefer a more neutral base.
- 1 medium yellow onion: Adds a subtle sweetness and depth, with shallots as an elegant alternative for added fragrance.
- 3 cloves garlic: Essential for that savory punch, but garlic powder is fine if fresh isn’t handy.
- 1 medium zucchini: Brings tender freshness; bell peppers or carrots can be swapped in for a bit of variety.
- 8 ounces sliced mushrooms: Offer an umami boost and meaty texture; omit or replace with more zucchini if allergies are a concern.
- 1 14-ounce can canned chopped tomatoes: Fire-roasted tomatoes add a delightful smoky complexity to the dish.
- 2 cups baby spinach: Adds a pop of vibrant green and nutrition; kale or chard are great leafy substitutes.
- 1 cup piquillo peppers: These sweet, tangy peppers are the perfect balance, but any sweet bell pepper will shine here.
- 1 cup fresh or frozen peas: Little bursts of sweetness and texture; edamame offers a fun protein-packed alternative.
- 1.5 cups short-grain paella rice: Bomba rice is the gold standard for that al dente bite and fluffy finish, though Arborio works in a pinch.
- 1 teaspoon kosher salt: An easy way to bring out all the natural flavors; feel free to adjust to your taste.
- 1 tablespoon smoked paprika: A smoky, colorful spice that’s key to authentic flavor; regular paprika works if you prefer less heat.
- 0.5 grams saffron threads (optional): The aromatic heart of paella, lending a golden hue and floral notes; turmeric is a budget-friendly substitute.
- 4 cups vegetable broth: The cooking liquid that infuses flavor; use water for a lighter version.
- 0.25 cup chopped fresh parsley: Freshness and color for the final touch; omit if unavailable.
- 2 lemons, lemon wedges: Adds brightness and zest when squeezed over each serving.
How to Make Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe
Step 1: Prepare Your Oven and Sauté Vegetables
Start by preheating your oven to 375°F (190°C) to get ready for the baking stage. Heat your olive oil in a large skillet over medium heat—this oil will coat the vegetables and help develop those irresistible flavors. Toss in the zucchini and mushrooms first, letting them cook for about 5-7 minutes until they release their moisture and begin to soften. This step builds a lovely base of earthy taste and tender texture essential for the recipe.
Step 2: Add Aromatics and Seasonings
Next, stir in the onion and garlic. Cook for an additional 2-3 minutes until they become fragrant and translucent, soaking up all those lovely aromas you already created. Season the mixture with smoked paprika and kosher salt, which bring depth and warmth, turning simple vegetables into a tantalizing foundation that will make every bite sing.
Step 3: Incorporate Tomatoes and Rice, Then Simmer
Now it’s time to add the chopped tomatoes, stirring them in to release their juices and a touch of tanginess. Mix in the short-grain paella rice, allowing each grain to absorb those rich flavors. Pour in the vegetable broth and gently bring everything to a simmer—this simmering will help the rice begin absorbing the liquid and flavors while uniting the ingredients beautifully in the pan.
Step 4: Add Sweet Peas and Piquillo Peppers
Fold in the peas and piquillo peppers, which add color, sweetness, and a subtle tang to balance the earthiness. Bring the mixture to a brief boil just to kickstart the cooking of these final ingredients and meld all the flavors before the oven step.
Step 5: Bake the Paella in the Oven
Transfer the skillet (uncovered) to your preheated oven. Bake for 35-45 minutes, during which the rice will tenderize and absorb all the vibrant vegetable flavors while developing a delightful crust on the sides and bottom—a textural highlight that makes this paella extra special.
Step 6: Create the Crispy Bottom Layer
Once out of the oven, return the skillet to the stovetop for a few minutes of additional cooking over medium heat. This step is key to forming the prized socarrat, the crispy, golden base of the paella that offers a perfect contrast to the tender rice and veggies—a hallmark of a truly authentic experience.
Step 7: Fold in Baby Spinach and Finish
Finally, gently fold in the baby spinach leaves just until they wilt, adding freshness and a pop of bright green. Serve this gorgeous paella hot, topped with a sprinkle of chopped fresh parsley and lemon wedges. The citrus adds the perfect zing to each colorful, comforting bite of your Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe.
How to Serve Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe
Garnishes
Simple garnishes make a world of difference here. A generous sprinkle of fresh parsley gives a burst of herbal brightness, while lemon wedges add a lively, zesty counterpoint that cuts through the richness. Consider a drizzle of high-quality olive oil or even a few sliced olives for additional Mediterranean flair.
Side Dishes
This dish shines as a one-pan wonder, but it pairs beautifully with light sides that complement its flavors. A crisp green salad with a citrus vinaigrette brightens the meal, or some crusty bread invites diners to scoop up every last bit. For a heartier option, roasted or grilled vegetables on the side enhance the veggie celebration.
Creative Ways to Present
Serve your Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe family-style right from the skillet to keep it warm and communal. Alternatively, for a dinner party, portion the paella into individual shallow bowls and garnish each with a lemon wedge and parsley sprig—this not only looks elegant but keeps the experience personal and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover vegetable paella keeps well in an airtight container in the refrigerator for up to three days. The flavors continue to meld, making it even tastier the next day. Just be sure to cool it completely before refrigerating to preserve its freshness and texture.
Freezing
If you want to store this dish longer, freezing is possible but best done without the spinach to avoid sogginess on reheating. Pack cooled paella in freezer-safe containers or heavy-duty bags, and freeze for up to two months. Thaw it overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers in a skillet over medium-low heat, adding a splash of broth or water to reincorporate moisture and revive the rice’s creaminess. Covering the pan helps steam everything evenly. Avoid microwaving if you can—it tends to dry out the rice and dull the flavors compared to stovetop reheating.
FAQs
Can I use different vegetables in this recipe?
Absolutely! One of the best things about this recipe is its flexibility. Feel free to swap zucchini with bell peppers, carrots, or even asparagus. Mushrooms can be replaced or omitted according to dietary preferences. Just keep in mind the cooking times for each vegetable to maintain ideal texture.
Is saffron necessary for the paella?
Saffron adds an authentic aroma and beautiful golden color, but it is optional and can be costly. If you don’t have saffron, turmeric is a great alternative to provide color, and the smoked paprika brings in rich flavor that complements the dish wonderfully on its own.
Can I make this recipe vegan?
This entire recipe is naturally vegan as long as you use vegetable broth. It’s a fantastic plant-based meal full of nutrients and flavor, perfect for everyone, whether you follow a vegan diet or just want to enjoy a vegetable-forward dish.
What rice is best for vegetable paella?
Bomba rice is ideal because it absorbs liquid well while staying firm, creating the classic paella texture. Arborio rice, commonly used in risottos, works in a pinch but tends to be creamier. Avoid long-grain rice to keep the texture authentic.
How can I get the crispy bottom layer at home?
The crispy socarrat is one of paella’s most iconic features. To achieve this at home, finish cooking the paella on the stovetop over medium heat for a few minutes after baking, without stirring. You’ll hear a gentle crackle, and a golden crust will form, adding unbeatable texture and flavor.
Final Thoughts
There’s nothing quite like whipping up a batch of this Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe when you want to feel cozy and nourished. It’s a wonderful way to celebrate vegetables, indulge in comforting textures, and share a dish full of heart and soul with loved ones. Trust me, once you taste this paella, it will become your go-to for chilly evenings and special gatherings alike. So go ahead, dive into the vibrant flavors, and make some delicious memories!
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Delicious Vegetable Paella (Paella Verdura) for Cozy Nights Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
- Diet: Vegan
Description
This vegetable paella, also known as Paella Verdura, is a flavorful and comforting dish perfect for cozy nights. Combining a vibrant mix of fresh vegetables, smoky paprika, and traditional short-grain paella rice, this recipe offers a deliciously hearty vegan option inspired by classic Spanish cuisine. Baked in the oven and finished on the stovetop for a crispy bottom, it’s ideal for sharing with family or friends.
Ingredients
Vegetables and Fresh Ingredients
- 1 medium yellow onion (or shallots as a fragrant substitute)
- 3 cloves garlic (or garlic powder if fresh isn’t available)
- 1 medium zucchini (or bell peppers or carrots as alternatives)
- 8 ounces sliced mushrooms (or zucchini, or omit for allergy concerns)
- 1 cup piquillo peppers (or any sweet bell pepper)
- 1 cup fresh or frozen peas (or edamame)
- 2 cups baby spinach (or kale or chard)
- 0.25 cup chopped fresh parsley (optional)
- 2 lemon wedges (for serving)
Pantry Ingredients
- 3 tablespoons extra-virgin olive oil (or vegetable oil for a neutral taste)
- 1 14-ounce can chopped tomatoes (fire-roasted tomatoes recommended)
- 1.5 cups short-grain paella rice (Bomba rice preferred; Arborio as substitute)
- 4 cups vegetable broth (or water for low-sodium option)
- 1 teaspoon kosher salt (adjust to taste)
- 1 tablespoon smoked paprika (or regular paprika for less heat)
- 0.5 grams saffron threads (optional; turmeric as substitute)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the paella evenly and developing the signature texture.
- Sauté Vegetables: Heat the olive oil in a large oven-safe skillet or paella pan over medium heat. Add the zucchini and mushrooms, cooking them for 5 to 7 minutes until tender and slightly caramelized.
- Add Onion and Garlic: Stir in the chopped onion and garlic, cooking for an additional 2 to 3 minutes until fragrant and translucent. Season with smoked paprika and kosher salt to build layers of flavor.
- Add Tomatoes and Rice: Mix in the canned chopped tomatoes and the paella rice, coating the grains with the flavorful mixture. Pour in the vegetable broth and bring the mixture to a simmer on the stovetop.
- Add Peas and Piquillo Peppers: Incorporate the peas and piquillo peppers, then raise the heat slightly to bring the mixture to a brief boil, ensuring even cooking of the rice and vegetables.
- Bake the Paella: Transfer the skillet uncovered into the preheated oven. Bake for 35 to 45 minutes until the rice is cooked through and most of the liquid is absorbed.
- Create the Socarrat: Remove the pan from the oven and return it to the stovetop over medium heat. Cook for a few additional minutes without stirring to create the crispy bottom layer called socarrat, a hallmark of authentic paella.
- Add Spinach and Serve: Fold in the baby spinach just until wilted to retain its bright color and nutrients. Garnish with chopped fresh parsley and serve hot with lemon wedges on the side for a fresh, zesty finish.
Notes
- Using Bomba rice is recommended for the best texture, but Arborio rice can be substituted if necessary.
- Saffron threads are optional, but they add authentic flavor and color; turmeric can be used as a budget-friendly alternative.
- Adjust salt and smoked paprika to your preference for spiciness and seasoning.
- To make the dish gluten-free, ensure that the vegetable broth used is gluten-free certified.
- For added depth, try using fire-roasted canned tomatoes to enhance the smoky flavor.
- This recipe makes 4 hearty servings, perfect for a small group or family meal.
