Our family enjoys paella, but only some eat meat, chicken, and shellfish. By making it vegetarian, everyone at the table can enjoy the exquisite flavors of Spain. 

 

Yield 6 servings

 

Olive oil

1 yellow onion finely chopped

3 cloves garlic finely diced

8 oz. crimini mushrooms, cut into quarters or sixths, depending on the size

1 bunch broccoli rabe, chopped 

1 red bell pepper, sliced

¾ cup fresh peas

1 large tomato chopped

3 pinches of saffron 

1½ tsp of smoked paprika

4 cups vegetable stock  

1½ cups short-grain rice 

½ tsp salt

¼ tsp of freshly ground pepper

1 cup flat-leaf parsley, chopped

2 lemons, sliced into wedges

 

Heat 3 Tbs of oil in a skillet on medium-high heat. Sauté the onion, garlic, and mushrooms for three minutes. Next, add the broccoli and bell pepper. Continue sautéing until the vegetables are softened and slightly browned. Remove the skillet from the heat, add the tomatoes, and stir to combine. 

 

Warm 1/4 cup of broth. Take the saffron, place it in the warmed broth, and let it steep for 5 minutes. 

 

In the paella pan (or a sauté pan if you don’t have a paella pan), heat 3 Tbsp of olive oil. Pour in the rice, saffron, smoked paprika, and 2¾ cups of broth. Add the salt and pepper. Simmer on the stove on medium-low heat.

 

When the rice is almost cooked through, add the mushroom mixture and stir. Add additional broth if needed. Simmer for 5 minutes or until the rice is cooked but still has a bite.

 

Remove the pan from the heat and sprinkle the parsley over the top. Serve immediately with lemon wedges on the side. 

 

Just Salt It, and enjoy!