Description
A flavorful and hearty Vegetable Paella (Paella Verdura) perfect for cozy nights, featuring a vibrant mix of fresh vegetables, aromatic spices, and short-grain paella rice baked to perfection for an authentic Spanish experience.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil (or vegetable oil for a neutral taste)
- 1 medium yellow onion (can substitute shallots)
- 3 cloves garlic (or garlic powder)
- 1 medium zucchini (or bell peppers or carrots)
- 8 ounces sliced mushrooms (or zucchini or omit)
- 2 cups baby spinach (or kale or chard)
- 1 cup piquillo peppers (or sweet bell peppers)
- 1 cup fresh or frozen peas (or edamame)
- 0.25 cup chopped fresh parsley (optional)
Rice and Liquids
- 1.5 cups short-grain paella rice (Bomba rice preferred, Arborio as substitute)
- 1 14-ounce can canned chopped tomatoes (fire-roasted preferred)
- 4 cups vegetable broth (or water for low sodium)
Spices and Seasonings
- 1 teaspoon kosher salt (adjust to taste)
- 1 tablespoon smoked paprika (or regular paprika)
- 0.5 grams saffron threads (optional; turmeric as substitute)
To Serve
- 2 lemons, cut into wedges
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the paella.
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the zucchini and mushrooms, cooking them for 5 to 7 minutes until slightly softened.
- Add aromatics and season: Incorporate the chopped onion and garlic into the skillet; cook for an additional 2 to 3 minutes. Then season the mixture with smoked paprika and kosher salt, stirring well to coat the vegetables.
- Combine rice and liquids: Stir in the canned chopped tomatoes and paella rice thoroughly. Pour the vegetable broth over the mixture and bring it to a gentle simmer on the stovetop.
- Add peppers and peas: Mix in the piquillo peppers and peas, allowing the mixture to come to a brief boil to meld the flavors.
- Bake the paella: Transfer the skillet to the preheated oven and bake uncovered for 35 to 45 minutes. This step allows the rice to absorb the liquid and develop its signature texture.
- Create the socarrat: Remove the skillet from the oven and return it to the stovetop. Cook over medium heat for a few additional minutes to create a crispy bottom layer known as socarrat.
- Finish with greens and garnish: Fold in the baby spinach gently until just wilted. Serve the paella hot, garnished with chopped fresh parsley and lemon wedges for squeezing.
Notes
- Saffron threads add authentic flavor but can be substituted with turmeric for color and mild flavor.
- Use Bomba rice if available; Arborio rice is an acceptable substitute though texture may vary.
- Fire-roasted canned tomatoes enhance the dish’s depth, but regular canned tomatoes work fine.
- Adjust salt and paprika levels based on personal taste preferences and dietary needs.
- For a vegan version, ensure vegetable broth is used and no animal products are added.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
