Mushroom and Artichoke Paella (Egg-Free)

Ingredients

• 3 tablespoons Olive oil
• about 450 g Cremini mushrooms, sliced
• 1 can Artichoke hearts, quartered
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Smoked paprika
• 1 1/2 cups Arborio rice
• 4 cups Vegetable broth
• 1/4 teaspoon Saffron threads
• 1/2 cup Frozen peas
• 1/4 cup Fresh parsley, chopped
• 1 lemon Lemon wedges, for serving
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large paella pan or skillet over medium heat.
2. 2Add mushrooms and cook until browned and softened, about 8-10 minutes. Add artichoke hearts and cook for 3 minutes more.
3. 3Add onion and cook until softened, about 5 minutes. Add garlic and smoked paprika and cook for 1 minute more.
4. 4Stir in rice and cook for 1 minute, stirring constantly.
5. 5Pour in vegetable broth and add saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
6. 6Stir in peas and parsley. Season with salt and pepper to taste.
7. 7Let stand for 5 minutes before serving. Serve with lemon wedges.

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