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Spanish Recipes
Vegetarian Paella

Vegetarian Paella

with Sweet Peppers, Mushrooms, and Rosemary

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Rated 3 / 4out of 821 ratings
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Paella, the national dish of Spain, is famous for its socarrat, the crispy crust that develops on the bottom of the pan. This version is flavored with woodsy rosemary and smoky paprika for a unique flavor. Vibrant turmeric adds gorgeous color.

Tags:Gluten freeVeganVeggie

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

2 clove

Garlic

1 unit

Roma Tomato

4 ounce

Button Mushrooms

¼ ounce

Rosemary

1 teaspoon

Smoked Paprika

1 teaspoon

Turmeric

1 unit

Vegetable Stock Concentrate

¾ cup

Basmati Rice

1 unit

Lemon

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1677.784 kJ
Calories401 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber7 g
Protein11 g
Sodium241 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the veggies and herbs
Prep the veggies and herbs
1

Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Thinly slice the mushrooms. Mince or grate the garlic. Core, then dice the tomato. Strip the rosemary from the sprigs and roughly chop 1 teaspoon.

Cook the mushrooms
Cook the mushrooms
2

Heat a drizzle of oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing for 4-5 minutes, until golden brown. Season with salt and pepper. Remove from the pan and set aside

Add the peppers and tomato
Add the peppers and tomato
3

Heat another drizzle of oil in the same pan over medium-high heat. Add the bell peppers and tomato to the pan and cook, tossing for 3-4 minutes, until softened. Add the garlic, chopped rosemary, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika to the pan. Cook for another 1-2 minutes, until fragrant. Season with salt and pepper.

Simmer the paella
Simmer the paella
4

Add the rice and mushrooms, to the pan and toss to coat in a drizzle of oil. Stir 2 cups water, a large pinch of salt, and the stock concentrate into the pan. Bring to a boil, then reduce to a low simmer for 15-20 minutes, until the liquid is absorbed and the rice is tender. HINT: Don’t stir the paella as it cooks! It’s the secret to a crispy crust. If your paella hasn’t formed a crust by the time the liquid is absorbed, you can increase the heat to high for a couple minutes.

5

Finish and serve: Take the vegetarian paella off the heat and cover with a kitchen towel to steam for 5 minutes. Cut the lemon into wedges and serve on the side for an added burst of citrus. Enjoy!