Paella De Verduras Recipe

Bloom saffron

Warm 1/4 cup of the vegetable stock until steaming (not boiling). Remove from heat and stir in saffron threads. Let steep 10–15 minutes to release color and aroma.

In a saucepan, combine remaining vegetable stock and warmed saffron-infused stock. Keep hot over low heat—stock should be warm but not boiling when added to the rice.

Cube the eggplant into 1/2–3/4-inch pieces. Scatter with 1/2 teaspoon salt and let sit 10 minutes, then pat dry to remove excess moisture. This reduces bitterness and prevents sogginess.

Trim broccoli into small florets (bite-sized). Halve or quarter larger grape tomatoes. Slice piquillo peppers into strips if not already sliced.

Finely dice the onion and mince 3 cloves of garlic (reserve 1 clove for the salsa verde).

Heat a large paella pan or wide heavy skillet over medium-high heat. Add 2 tablespoons olive oil. When hot, add eggplant cubes in a single layer and sauté until golden and tender, about 6–8 minutes. Transfer eggplant to a bowl and set aside.

In the same pan, add another 1 tablespoon olive oil. Add diced onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add broccoli florets and sauté 2–3 minutes to brighten color. Stir in smoked paprika and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Remove vegetables to the bowl with eggplant, leaving pan juices in the pan.

If using frozen peas, rinse briefly under warm water to defrost and drain. Keep peas and tomatoes ready to add later.

Add remaining 1 tablespoon olive oil to the paella pan over medium heat. Add the bomba rice and stir to coat grains with oil. Toast rice 2 minutes until edges look translucent—this helps keep grains separate.

Pour in the white wine (if using) and scrape any browned bits from the pan. Cook until most of the wine has evaporated, about 2 minutes.

Evenly sprinkle the toasted rice across the pan. Pour in the hot saffron-stock mixture in a steady stream (do not stir after this point). Gently shake the pan once to even out the rice. Reduce heat to medium-low to maintain a gentle simmer.

Cook uncovered for about 12 minutes. Do not stir; this encourages the socarrat (crispy bottom). If stock is absorbing too quickly and top looks dry, add a few tablespoons of hot stock as needed.

After 12 minutes, carefully arrange sautéed eggplant, broccoli, tomatoes, piquillo strips, and peas on top in an even pattern. Scatter chopped parsley on top. Continue cooking 6–8 more minutes until rice is tender and most liquid is absorbed. Increase heat to medium-high for the last 1–2 minutes for a slightly crisp bottom, listening for a faint crackling—avoid burning.

Remove pan from heat, cover loosely with foil or a clean kitchen towel, and rest 5–7 minutes to allow flavors to settle and finish cooking through steam.

While the paella rests, combine salsa verde ingredients: parsley, cilantro (if using), capers, 1 clove garlic, 3 tablespoons olive oil, red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse or whisk until chunky-smooth. Taste and adjust seasoning.

Uncover paella, drizzle salsa verde over the top or serve on the side. Garnish with lemon wedges and additional chopped parsley. Serve directly from the pan.