Spanish Grilled Vegetable Paella

Spanish · Year-round · 90 min · Serves 6 · By Lesapor Test Kitchen

This advanced version of paella honors Spain's rich culinary tradition with a refreshing vegetable-forward approach. Charred seasonal vegetables and high-quality saffron create a dish that's both visually appealing and full of deep, complex flavors. It's ideal for those looking to explore advanced techniques while maintaining a healthy diet.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 1 large eggplant, cut into 1-inch cubes
  • 1 cup fresh green beans, trimmed and halved
  • 3 tablespoons Spanish extra-virgin olive oil (specialty)
  • 2 cups Bomba rice
  • 4 cups vegetable broth, warm
  • 1 pinch saffron threads, soaked in 2 tablespoons warm water (specialty)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • Flaky sea salt, to taste
  • Black pepper, to taste
  • Lemon wedges, for serving

Method

  1. Preheat a grill or grill pan over medium-high heat. Brush the red and yellow bell peppers, zucchini, eggplant, and green beans with 2 tablespoons of olive oil. Season with salt and pepper.
  2. Grill the vegetables in batches until charred and tender, about 5 minutes per side for the peppers and zucchini, and 8 minutes per side for the eggplant and green beans. Set aside.
  3. In a large paella pan or wide skillet, heat 3 tablespoons of Spanish extra-virgin olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
  4. Stir in the Bomba rice, making sure it's well-coated with the oil and onions. Cook for 2 minutes, stirring continuously.
  5. Add the smoked paprika, ground cumin, saffron with its soaking water, and warm vegetable broth. Bring to a simmer and cook, without stirring, until the rice absorbs most of the liquid, about 15 minutes.
  6. Distribute the grilled vegetables and cherry tomatoes over the rice. Continue cooking until the rice is tender and a crust forms on the bottom of the pan, about 10 more minutes.
  7. Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.