Vegetable Paella Recipe
This Vegetarian Paella recipe comes together incredibly quickly, is packed with nutritious vegetables, is family friendly and customizable. It comes out perfectly every time!
Equipment
- 1 oven safe skillet (such as cast iron)
Ingredients
- 3 T. Extra Virgin Olive Oil
- 2 medium zucchini or yellow squash sliced and cut in quarters
- 4 oz. baby bella or white mushrooms sliced
- 2 small bell peppers roughly chopped
- ½ yellow onion diced
- 5 cloves garlic chopped
- 1 t. smoked paprika
- salt
- Pinch of saffron threads turmeric can be substituted
- 1 14 oz. can diced tomatoes
- 1 ½ cup short grain rice
- 1 cup peas
- 3 ½ cups vegetable broth
- Parsley for garnish
- Lemons for serving and garnish
Instructions
- Preheat the oven to 425 degrees.
- In a cast iron (or oven-safe) skillet, heat 2 T olive oil over medium heat. Cook the zucchini, squash, mushrooms, and bell peppers until tender and a bit browned. Season generously with salt. Set the vegetables aside.
- Using the same skillet, add 1-2 T olive oil. Over medium heat, cook the onions until they are translucent. Add in the garlic, a pinch more salt, paprika, and saffron (or turmeric), cooking for an additional 30 seconds.
- Add the tomatoes with their juices and the rice. Stir to combine, making sure the rice is completely covered in the flavors.
- Add the cooked vegetables (zucchini or squash, mushrooms, and peppers) back to the skillet. Also add the peas. Stir to combine everything.
- Add the vegetable broth and bring the mixture to a boil.
- Transfer the skillet to the oven. Cook for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Put the skillet back on the stove at medium heat. Cook until the bottom of the rice begins to crisp. (Optional)
- Top with parsley and lemon wedges for serving.