| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 353 | 8g | 1.2g | 64g |
| sugars | fibre | protein | salt |
| 8g | 8g | 9g | 1.12g |
Why I Love Spanish Vegetable and Mushroom Paella
As a dedicated food lover who has spent most of her life around the aromatic whiffs of New England seafood cuisine, the transition to exotic flavors wasn’t easy, yet incredibly rewarding. It started as an experiment – stepping out of my comfort zone and diving into the flavorsome world of Spanish cuisine. And that’s when I came across this vibrant Vegetable and Mushroom Paella dish. At first glance, it looked like a colorful canvas painted with diverse veggies, but this symphony of flavors turned out to be way more than just a visual delight.
The Inspiration Behind The Dish
My encounters with a wide variety of food cultures started with the move from Maine to bustling New York. The city was brimming with flavors from all across the globe. Amid all, Spanish cuisine, particularly that of Chef José Andrés, stood out for their unique blend of ingredients energizing each palate it touched. This Vegetable and Mushroom Paella recipe, albeit it’s far from traditional Spanish Paella, was my tribute to these culinary delights, merging my love for vegetables with echoes of that authentic Paella flavor.
A Dish That Pairs Well with Anything
One of the reasons why this paella recipe won my heart is its versatility. It can stand as a hearty main course on its own, yet pairs beautifully with a wide range of other dishes. Simplicity would suggest a leafy green salad, dressed with a tangy vinaigrette, which works wonders to complement the hearty flavors of the dish. Yet if you’re in for a more complex dinner spread, pairing it with Moroccan-style Stuffed Squid or Smoky Grilled Chicken Pasta presents a match made in food heaven!
The Vegetable and Mushroom Paella simply is a delightful feast of flavors that speaks the language of love and warmth. Slow cooked rice beautifully marrying the spices, the deep flavors of mushrooms making a tantalizing tango with sweetness of bell peppers and peas – each bite is an experience in itself. No matter where you come from or what your foodie preferences are, this dish is certain to bring you joy – one yummy spoonful at a time.
What You’ll Need
- 2 cups of short grain rice
- 4 cups of vegetable broth
- 1 cup of green peas
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 2 medium tomatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups of button mushrooms, sliced
- 1 cup of shiitake mushrooms, sliced
- 1/2 cup of chopped fresh parsley
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1/2 teaspoon of saffron threads
- Salt and black pepper to taste
- 1/4 cup of extra virgin olive oil
Method
Step One
Begin by heating the olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and minced garlic to the pan and cook for about 5 minutes, or until the onions become translucent.
Step Two
Add the diced red and yellow bell peppers to the pan and continue to cook for another 5-7 minutes, until the peppers are softened.
Step Three
Next, add the button and shiitake mushrooms slices to the pan. Season the mixture with the turmeric, paprika, saffron threads, and salt and pepper to taste. Stir well to ensure the spices are evenly distributed, and cook for another 7-10 minutes, until the mushrooms are softened.
Step Four
Add the short grain rice to the pan, stirring well to combine it with the vegetable and mushroom mixture. Cook for 2-3 minutes, until the rice is lightly toasted.
Step Five
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and allow the mixture to simmer for about 20 minutes. This gives the rice time to absorb the flavorful broth.
Step Six
Once the rice is cooked and has absorbed most of the broth, add the diced tomatoes and green peas to the pan. Stir well to combine, then cover the pan once more and cook for an additional 5 minutes.
Step Seven
Just before serving, stir in the chopped fresh parsley for an extra burst of fresh flavor. Adjust the seasoning if necessary, then serve hot, right from the pan. Enjoy your Vegetable and Mushroom Paella!
