This is a vegan makeover of a traditional Spanish favorite. While paella is usually served with mussels, sausage and shrimp, this one includes several varieties of mushrooms, artichokes and red bell pepper. You can be creative with this recipe, adding different vegetables such as peas, carrots, or green beans.
This is a great dish for everyone who wants to eat vegan while still avoiding soy. This is because while most vegan recipes substitute tofu in place of meat, this recipe uses mushrooms as the main ingredient. So go ahead! Get cooking, you soy-free vegans!
Sometimes all the liquid in the recipe will not fit in the pan initially. Simply gradually add the liquid as it is absorbed. Also, be sure that you test your boundaries of fear and allow the bottom of the pan to burn just a bit. The char is the signature mark of good paella.
1 1/2 pounds button, cremini, baby Portobello, or a mix of mushrooms, stemmed and quartered (depending on size)
1 ounce dried porcini mushrooms, reconstituted and drained
3 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley, plus more for garnish
1 red bell pepper, cored, seeded, and diced
1 medium red onion, diced
4 cloves garlic, minced
2 teaspoons smoked paprika
15-ounce can diced tomatoes,undrained
1 teaspoon salt, plus more to taste
15-ounce can artichoke hearts packed in water, drained and quartered
2 cups Arborio rice
4 cups vegetable stock
1 cup filtered water
1 teaspoon saffron threads
2 lemons, halved
To serve the paella, dig into the pan and get some of the cooked rice along with the crunchy bottom. Season to taste with more sea salt and parsley. Serve with lemon halves.