Spanish Paella

Prep Time: 10 mins

Cooking Time: 1 hour 30 mins

Total Time: 1 hour 40 mins

Ingredients

• 1 red bell pepper seeded and chopped
• 1 yellow onion peeled and chopped
• 8 oz shiitake mushrooms washed and chopped
• 14 oz artichoke hearts canned, quartered
• ¼ cup piquillo peppers chopped
• 16 oz Spanish Rice (also called Saffron Rice or Yellow Rice)
• Olive oil
• Salt
• Black pepper
• ½ tsp cayenne pepper
• 1 tsp smoked paprika
• 6 cups vegetable stock
• 2 cloves garlic peeled and minced
• 2 tbsp capers
• 1 pinch saffron threads
• 1 lime cut into wedges

Cooking Instructions

1. Preheat the oven to 375 degrees.
2. In a large stock pot, add 4 cups of vegetable stock and bring it to a boil.
3. Add rice to the steaming water. Cover and simmer for 15 minutes.
4. Heat a drizzle of olive oil over medium heat in a deep frying pan (also known as paella pan).
5. Add bell peppers and onions, and cook for 5 minutes.
6. Now, add shiitake mushrooms, and cook for 3 more minutes.
7. Add piquillo peppers, artichoke hearts, capers, garlic, saffron, paprika, and cayenne pepper. Stir and cook for 2 more minutes.
8. Now, add the cooked rice to the pan. Season with more salt and pepper to your taste, and stir to combine well.
9. Bake in the oven for 30 minutes. Check on the paella every 10 minutes while adding a bit of the remaining vegetable stock each time so that the paella stays juicy.
10. Remove from the oven. Serve with lime wedges.

Nutrition Facts

• Calories: 275 kcal per serve (out of 4 servings)
• Carbohydrates: 23 g
• Protein: 3 g
• Fat: 9 g
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 1920 mg
• Calcium: 45 mg
• Potassium: 388 mg
• Vitamin A: 3015 IU