Vegan Paella with Artichokes and Mushrooms

Ingredients

• 1 1/2 cups Paella Rice (Bomba or Calasparra)
• 4 cups Vegetable Broth
• 1 can Artichoke Hearts
• 8 oz Cremini Mushrooms
• 1 medium Onion
• 3 cloves Garlic
• 1/2 tsp Saffron Threads
• 1 tsp Smoked Paprika
• 3 tbsp Olive Oil
• 1/2 lemon Lemon
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Heat olive oil in a large paella pan or skillet over medium heat.
2. 2Add diced onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and sliced mushrooms, and cook until the mushrooms are browned, about 8 minutes.
4. 4Stir in paella rice and cook for 1 minute, stirring constantly.
5. 5Add vegetable broth, saffron threads, smoked paprika, salt, and pepper.
6. 6Bring to a boil, then reduce heat and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
7. 7Stir in artichoke hearts and cook for 5 minutes more.
8. 8Garnish with lemon wedges before serving.

Related Guides