Deeply browned mushrooms and tender artichoke hearts make this plant-based paella every bit as satisfying as the meatier versions. The hickory, paprika and tomato in Paella Spice reinforce the vegetables’ savoury character.

🥣 Ingredients

• 300g paella rice
• 400g mixed mushrooms, roughly sliced
• 240g jar artichoke hearts, drained and quartered
• 1 red pepper, sliced
• 100g green beans, halved
• 100g frozen peas
• 1 onion, finely chopped
• 2 tbsp Paella Spice
• 3 tbsp olive oil
• 400g tin chopped tomatoes
• 800ml hot vegetable stock
• 1 lemon
• Sea salt, to taste

👩‍🍳 Instructions

1. Heat 1 tbsp oil in a wide pan over high heat. Brown the mushrooms in two batches, then set aside.
2. Reduce the heat, add remaining oil and cook onion and pepper for 6 minutes. Stir in the Paella Spice.
3. Add rice, tomatoes and stock. Simmer uncovered for 18–22 minutes without frequent stirring.
4. Add green beans after 10 minutes. Return mushrooms with the artichokes and peas for the final 5 minutes.
5. Rest for 5 minutes, season to taste and serve with lemon.

⏱️ Timings

• Prep: 15 minutes
• Cook: 35 minutes
• Serves: 4–6

🍽️ Serving Suggestions

Bring the whole pan to the table with dressed leaves and crusty bread.

💚 Why This Recipe Works

Browning mushrooms separately prevents them becoming watery and gives the finished rice a deeper savoury flavour.

🌶️ Try It With

Strengthen the smoke with Smoked Paprika or the herbiness with Oregano.

🍽️ More Recipes Using Paella Spice

• Paella-Spiced Cod with Crispy Potatoes
• Paella-Spiced Chicken Traybake
• Prawn, Pea & Roasted Pepper Rice
• Spanish-Inspired Seafood Paella
• Chicken & Chorizo Paella

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