Description
This Delicious Vegetable Paella (Paella Verdura) is a vibrant, comforting dish perfect for cozy nights. Bursting with fresh veggies, smoky paprika, and fragrant saffron, this classic Spanish rice dish is baked to perfection with a crispy bottom layer, making it a hearty and flavorful meal for four.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, sliced
- 8 ounces sliced mushrooms
- 1 cup piquillo peppers, sliced
- 1 cup fresh or frozen peas
- 2 cups baby spinach
- 0.25 cup chopped fresh parsley
Pantry Items
- 1 14-ounce can chopped tomatoes
- 1.5 cups short-grain paella rice (preferably Bomba rice)
- 1 teaspoon kosher salt
- 1 tablespoon smoked paprika
- 0.5 grams saffron threads (optional)
- 4 cups vegetable broth
For Serving
- 2 lemons, cut into wedges
Instructions
- Preheat Oven: Preheat 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 sliced zucchini and mushrooms and cook for 5-7 minutes until softened and slightly browned.
- Add Aromatics: Stir in the diced onion and minced garlic, cooking for an additional 2-3 minutes until fragrant. Season the mixture with smoked paprika and kosher salt.
- Add Tomatoes and Rice: Mix in the canned chopped tomatoes and paella rice, ensuring the rice is well coated with the flavors. Pour in the vegetable broth and bring the mixture to a gentle simmer on the stovetop.
- Add Peas and Peppers: Stir in the peas and piquillo peppers and bring the mixture to a brief boil to start cooking the rice evenly.
- Bake in Oven: Transfer the skillet uncovered to the preheated oven. Bake for 35-45 minutes until the rice is tender and most of the liquid has been absorbed.
- Create Crispy Bottom: Remove the skillet from the oven and return it to the stovetop over medium heat. Cook for a few more minutes without stirring to develop the traditional crispy bottom layer known as socarrat.
- Add Spinach: Fold in the baby spinach until just wilted, preserving its vibrant color and freshness.
- Serve: Garnish with chopped fresh parsley and serve hot with lemon wedges to squeeze over the top for added brightness.
Notes
- You can substitute vegetable oil for olive oil if you prefer a more neutral taste.
- Shallots can be used instead of yellow onion for a more subtle flavor.
- If saffron is not available, turmeric makes an excellent substitute for color and mild flavor.
- For a gluten-free option, ensure your vegetable broth is gluten-free and use the appropriate rice variety.
- Feel free to experiment with other vegetables such as bell peppers, carrots, kale, or chard based on availability and preference.
