Vegan Mushroom Paella

🧾 Ingredients (4 servings)

• 1½ cups paella rice (Bomba or Arborio)

• 3 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 cups mushrooms (button, cremini, or mixed), sliced

• 1 red bell pepper, sliced

• 1 small tomato, grated or finely chopped

• 4 cups vegetable broth, hot

• ¼ tsp saffron threads (or 1 tsp turmeric if unavailable)

• 1 tsp smoked paprika

• Salt & black pepper to taste

• ½ cup green peas (optional)

• Fresh parsley & lemon wedges for serving

👩‍🍳 Instructions

1. Bloom saffron:
   Add saffron to hot vegetable broth; set aside.

2. Sauté base:
   Heat olive oil in a wide pan.
   Sauté onion until soft, add garlic, cook 30 seconds.

3. Cook mushrooms:
   Add mushrooms and cook until browned and moisture evaporates.

4. Build flavor:
   Stir in bell pepper, tomato, smoked paprika, salt & pepper.

5. Add rice:
   Add rice and stir to coat in oil and flavors.

6. Add broth:
   Pour in hot broth. Gently shake pan to level rice.
   Do not stir after this point.

7. Simmer:
   Cook uncovered on medium-low 15–18 minutes until liquid absorbs.

8. Finish:
   Add peas in last 5 minutes.
   Increase heat 1–2 minutes to create socarrat (crispy bottom).

9. Rest:
   Cover with a towel and rest 5 minutes.