Traditional Spanish paella is a dish of meats, seafood, vegetables, and rice cooked in saffron and other seasonings. Authentic paella is cooked long and slowly in a large shallow pan, often over an open fire.
In my version, we will use brown rice cooked with saffron, which is the seasoning that makes Spanish rice yellow. Saffron is an expensive seasoning, so you can leave this out if you wish, or you can use packaged yellow rice.
I use a variety of vegetables instead of seafood or meat, including artichoke hearts, hearts of palm, mushrooms, peas, onions, red and green peppers, and tomatoes. You can leave out anything you don’t care for, or try your own substitutions.
- 1 1/2 cups brown rice
- 4 cups vegetable broth
- 1/4 tsp saffron threads (optional)
- 1 can hearts of palm, drained and diced
- 1/4 tsp Old Bay seasoning
- 2 tomatoes, diced
- 1/2 cup red onion, diced
- 2-3 tsp minced garlic
- 2 bell peppers (any color,) sliced
- 4 cups sliced mushrooms
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 tbsp dried parsley
- 1 tsp oregano
- 1 tsp thyme
- 1 tbsp vegan Worcestershire sauce
- 2 tsp salt
- 1 tsp pepper
- 1 can artichoke hearts, drained and quartered
- 1 cup frozen peas
- Step 1 Bring 3 cups of vegetable broth to a boil in a saucepan.
- Step 2 Add the brown rice and saffron, reduce heat, and simmer 45 minutes. (Alternately, prepare rice according to package directions.)
- Step 3 Drain the hearts of palm and put them in a small bowl. Sprinkle with the Old Bay seasoning and set aside.
- Step 4 Place a stockpot or Dutch oven over medium heat. Add the onions, garlic, and tomatoes. Cook about 5 minutes until onions are translucent.
- Step 5 Add the mushrooms, peppers, smoked paprika, turmeric, cayenne pepper, parsley, oregano, thyme, Worcestershire sauce, salt, and pepper. Simmer 15-20 minutes.
- Step 6 Add the hearts of palm, artichoke hearts, peas, and cooked rice. Stir to combine and continue cooking until all the vegetables and rice are heated through.