Mushroom Paella + Tips for Making Paella

There are few dishes as flavor-packed, comforting, and vibrant as paella. This vegan mushroom paella packs a rich punch of flavor thanks to a sofrito base, hearty mushrooms, and artichoke hearts. It's cooked to perfection with lots of tender rice at the center of the skillet and that delectable golden-brown paella crust at the edges.

1 ½ pounds button or cremini mushrooms, baby bella, or a mix of both, stemmed and left whole or quartered (depending on size)

1 ounce dried porcini mushrooms, reconstituted and drained (optional)

3 tablespoons olive oil, divided

1 tablespoon chopped fresh parsley, plus more for garnishing

1 red bell pepper, cored, seeded, and julienned

1 teaspoon sea salt, plus more to taste

1 medium red onion, julienned (about 2 cups)

4 cloves garlic, minced

1 to 2 teaspoons smoked paprika, depending on desired smokiness

1 (14-ounce) can diced tomatoes, undrained

1 (14-ounce) can artichoke hearts, drained and quartered

2 cups uncooked Arborio rice

4 cups low-sodium vegetable broth

1 cup filtered water

1 teaspoon saffron threads (optional but recommended)

2 lemons, halved (for spritzing)

Directions at blissfulbasil.com

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