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
Scale
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.
