Paella is one of the most colourful and flavour-packed dishes out there! There probably are as many different versions of it as there are cooks in Spain. From the traditional Valencian Paella to seafood paella (paella de marisco), mixed paella (paella mixta) and vegetarian or vegan variations (paella de verduras).
One of the advantages of having so many different variations: There is no right or wrong. Basically, it’s one of those dishes that allows you to be creative and combine ingredients you love.
Vegetable Paella with Mushrooms and Artichokes
I’ve always liked artichokes. My grandparents used to take artichoke pills and I never understood why they would do that when the real thing tastes so good. When I found out that they are a common ingredient in traditional paella, I was happily surprised. However, my husband and I are currently trying to cut down on meat. Therefore, we opted for a veggie variation instead of the classic Valencian version. In fact, this Vegetable Paella even turned out to be accidentally vegan! Instead of rabbit and chicken I used mushrooms and red bell pepper.
Paella is really straight forward to cook. I cooked the mushrooms first and added them later but apart from that this really is a one-pot step-by-step dish. Not much can go wrong. For me, the hardest part was not to stir. Paella rice works best when you just let it be and wait patiently. Not my strength if I’m being honest but quite handy, it leaves time to set the table, prepare a salad or have a drink ;)