Dinner / Spanish-inspired
Vegetarian Mushroom Paella
Mushrooms, peppers and peas join saffron-scented short-grain rice. Let the rice simmer undisturbed for this Spanish-inspired vegetarian dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Steep saffron in 100 ml hot stock. Brown mushrooms in oil in a wide skillet for 7 minutes.
Add onion and pepper for 6 minutes, then garlic, paprika and tomato for 3 minutes.
Stir in rice, salt, saffron stock and remaining stock. Simmer without stirring for 18–22 minutes, adding peas after 12 minutes.
When the rice is tender, remove from the heat, cover and rest for 5 minutes. Finish with lemon juice.
0 of 4 steps complete
A little kitchen know-how
- Use a wide pan and avoid stirring after adding stock to preserve the rice texture.
Make it yours & keep it well
Replace mushrooms with artichoke hearts, adding drained hearts with the peas.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
470 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Replace mushrooms with artichoke hearts, adding drained hearts with the peas.
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