Ginger and Olives - Vegetable Paella

Vegetable Paella with Mushrooms and Artichokes

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

Ginger and Olives - Vegetable Paella

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 ;)

Ginger and Olives - Vegetable Paella

Ginger and Olives - Vegetable Paella

Ginger and Olives - Vegetable Paella

 

 

Print Recipe
Vegetable Paella with Mushrooms and Artichokes
Ginger and Olives - Vegetable Paella
Course Main Dish
Cuisine Spanish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Course Main Dish
Cuisine Spanish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ginger and Olives - Vegetable Paella
Instructions
  1. Place a large non-stick frying pan over medium heat. Add the mushrooms and cook until they have browned and released the liquid inside. Add 1 tsp of olive oil and the parsley. Remove the mushrooms from the pan and put aside.
  2. Cut the pepper into slices and chop the onion. Add the remaining olive oil to the pan (keep it on medium heat). Add the pepper to the pan and season with a dash of salt. Cook until tender, then add the onion.
  3. While the onion softens (1-2 minutes), crush the garlic and add to the pan. After a minute season with smoked paprika.
  4. Add the canned tomatoes and cook for another 5 minutes. In the meantime, cut the artichoke hearts in half. Then add to the pan.
  5. Add the rice and stir well so the rice is well coated. Next, add the saffron threads and stir again. Then add the vegetable broth. Increase the heat, bring to boil and then reduce the heat to medium-low.
  6. Leave to simmer for 15 minutes (don't cover and don't stir). The stir and add the mushrooms. Cook for another 10 minutes until the rice has soaked up all liquids. Season to taste with salt.
  7. Remove from the heat, cover with a lid and leave to rest for 5 minutes.
  8. Sprinkle with parsley and serve with a lemon slice or wedge.
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