Finally – a vegetarian version of classic paella
Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re painstakingly collected and dried, which is why saffron is expensive to buy. You can use turmeric instead in this dish.
The paella calls for Valencia rice, a medium-grain rice grown in the Valencia province of Spain. It’s a soft rice that remains a little firm in the center when cooked. If you only have long-grain rice on hand, you can use it for this recipe. The texture will be different, but the flavor will be fine.
Helpful hints:
You can use any type of mushroom.
You can use a skillet if you do not have a paella pan.
You can use any type of grated cheese.
MUSHROOM PAELLA
2 T. olive oil, divided
2 c. sliced onion
1 c. button mushrooms, cut
into 1-inch pieces
1 c. portobello mushrooms,
cut into 1-inch pieces 1 c. wild mushrooms or other, cut into 1-inch pieces
2 c. frozen peas
2 t. minced garlic
1/2 c. sliced canned sweet pimento
2/3 c. Valencia-style or other short-grain rice
1/4 t. saffron
1 t. smoked paprika
2 c. reduced-sodium
vegetable broth
Salt and freshly ground
black pepper
1 c. shredded manchego
cheese
2 T. chopped parsley (optional garnish)
Heat 1 tablespoon oil in a 10-inch paella pan over medium-high heat. Add onion. Saute 2 minutes. Add mushrooms and saute 2 minutes. Add the peas, garlic and pimento. Continue to saute 2 minutes. Push vegetables to the side, add the remaining tablespoon of oil to the cleared area and stir in rice. Saute 2 minutes.
Sprinkle on the saffron and smoked paprika. Then add the broth. Stir well and bring to a boil. Lower heat, cover and simmer 10 minutes. The paella is ready when the broth has been absorbed and the rice is cooked. Cook a few more minutes if needed.
Add salt and pepper to taste. Spread cheese on top, remove from the heat and cover with a lid or foil for 2 minutes to melt the cheese. If desired, sprinkle parsley on top. Makes 2 servings. (Recipe by Linda Gassenheimer.)