A vegan twist on a classic roasted rice dish. With meaty cremini mushrooms, roasted tomatoes and tangy green olives. Finished with fresh parsley.
Paella is native to Spain, more specifically to Valencia, and it is considered a national dish. Traditionally, this rice dish is roasted over an open flame in a specialized shallow paella pan.
There are several classic and official variations of paella, along with endless interpretations on these classics, though the dish almost always has saffron and garlic as its main flavorings. Saffron is derived from the saffron crocus flower. It can be identified in food by contributing a yellow-orange coloring and a mildly sweet, hay-like flavor.
Cooking terms for this recipe
What you need
Large oven-safe sauté pan
Medium mixing bowl