Description
A vibrant, plant‑based twist on the classic Spanish paella—saffron‑kissed rice simmered with earthy mushrooms, colorful vegetables, and bold spices, perfect for a cozy dinner or festive gathering.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3–4 garlic cloves, minced
- 10 oz (280 g) cremini or button mushrooms, sliced
- 1 cup Arborio or Bomba rice
- 1 tsp smoked paprika
- ¼ tsp saffron threads, soaked in 2 Tbsp warm water (or substitute)
- 1 large Roma tomato, grated (or ½ cup crushed tomatoes)
- 3 cups warm vegetable broth
- 1 cup fresh or frozen green peas
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large paella pan or wide skillet over medium heat. Add onion and bell peppers, sauté 5 min until softened.
- Add garlic and cook 1 min. Then add mushrooms and cook 5–6 min until golden and moisture has evaporated.
- Stir in grated tomato, smoked paprika, saffron with its water, and a pinch of salt. Cook 2 min until fragrant.
- Add rice and stir to coat grains. Pour in warm broth, spread rice evenly, and bring to a gentle simmer. Do not stir from here on.
- Scatter peas over top, season with salt & pepper, and simmer uncovered 20–25 min until rice absorbs liquid and forms a crisp socarrat bottom.
- Once liquid is absorbed, remove from heat and let rest, covered with a clean towel, for 5 min.
- Fluff gently and garnish with parsley and lemon wedges. Serve straight from the pan!
Notes
- Use smoked + sweet paprika and a tiny pinch of turmeric if you’re out of saffron.
- Add vegetables like zucchini or artichoke hearts—just stir them in during sautéing.
- Achieve socarrat by increasing heat slightly for the final 1–2 min of cooking—listen for gentle crackling.
- Pair with crusty bread, a green salad, or Spanish‑style marinated olives.
- Make ahead: make through step 4, then refrigerate. Finish cooking just before serving.
- Leftovers reheat in a skillet with a splash of broth; frozen portions thaw overnight, reheat slowly for best texture.
- Try adding smoked tofu, roasted chickpeas, or vegan sausage for extra protein.
