Vegan Paella

This Paella recipe is a party in a skillet. This is a super easy recipe, made stove top in a basic skillet. Delicious crispy rice at the bottom and filled with vegetables. One skillet paella that will feed the family and maybe some friends!

I’ve always wanted to re-create this dish at home, but never thought it was possible without seafood. Typically Paella has seafood in it, but since I’m vegan I made it with mushrooms instead. I love that my family request this dish from time to time, and I love making it because it’s easy and all in one pot. The best part is if there’s any leftovers (which rarely happens) it’s even better the next day. Surprise your friends and family with this recipe the next time you have a get together.

3 medium King Oyster Mushrooms sliced, scored and pan fried

2 portobello mushrooms caps cut length wise

1/2 cup green bell peppers diced

2 plum tomatoes finely chopped

3 cloves of garlic chopped

1 yellow onion diced

1 package white beech mushrooms

1/2 cup red bell peppers diced

1/4 cup olive oil

2 cups calrose, paella or any medium grain rice

1 bay leaf

1 teaspoon paprika

salt & pepper

1 pinch saffron threads

1/4 cup cilantro

5 cups not chicken broth (or 3 not chicken bouillon)

1/2 cup frozen peas

3 oz medium ripe green olives pitted drained

1/4 white wine

1/4 cup umami vegan fish soy free sauce

1 pack roasted seaweed cut into small pieces

On medium heat, add the olive oil to a large skillet.

Add the onion, bell peppers, and garlic, cook until onion is translucent. Add chopped tomatoes, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt and pepper if needed. Add beech mushrooms, portobello mushrooms, chopped cilantro and rice to the pot. Cook for 1 minute. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer (do not stir the mixture going forward).

Bring the mixture to a boil. reduce the heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

Cook for about 15-18 minutes uncovered, then add the cooked king oyster mushrooms, olives into the mixture, sprinkle peas on top and continue to cook ( without stirring) for about 5 minutes. Watch for most for most of the liquid to be absorbed, and the rice at the top nearly tender. (You can add more water or broth if the rice at the top is not cooked, about 1/4 cup).

Remove pan from the heat allow to rest for 10 mins.

Serve and enjoy.