Paella, revisited

Photo 05.05.18, 6 50 55 PM

Yeah, I know I already made paella… But this one is different. And I like it better. The garlicky sauteed trumpet mushrooms are my favorite part.

Yield: 4 servings


  • three trumpet mushrooms, chopped into bite sized chunks
  • 6 cloves of garlic, minced
  • 1 tbsp butter
  • 6 tomatoes, diced (about 300g)
  • 1 medium onion, diced
  • 1/2 tsp saffron, crushed
  • 2 bay leaves
  • salt and black pepper to taste
  • 2 cups of vegetable broth
  • 1/2 cup of green peas
  • 1 tsp paprika
  • 1 red bell pepper, sliced
  • vegetarian chorizo or quartered vegetarische klößchen
  • 1 tbsp tomato paste
  • 3/4 cup of paella rice (risotto/arborio rice will also do)
  • lemon wedges
  • chopped parsley


  1. Heat the butter in medium heat.
  2. Brown the mushrooms with half of the garlic in the butter. Mushrooms lose a lot of water when you sautee them, and they only brown once the water is gone. This will take some time. Once most of the water is gone, try not to disturb the mushrooms too much so that they can develop their crispy crust.
  3. Add the remaining garlic and onions. Cook until the onions are soft.
  4. Fold in the bell pepper.
  5. After some fond develops on the bottom of the pan, stir in the rice, tomato paste, pepper, salt, and paprika. Lightly fry the rice for about a minute.
  6. Add the tomatoes and vegetable broth.
  7. Stir in the saffron and bay leaves.
  8. Bring the pot to boil, then stir in the green peas and vegetable chorizo/ballchens.
  9. Cover the pot, turn the heat to low, and simmer for about 20 minutes.
  10. When the rice is more or less done (only very mildly grainy), take the pan off the heat and set aside, covered, for 10 more minutes.
  11. Serve with lemon wedges and garnish with parsley.

Vegetarian Paella

I love paella – the saffron, tomatoes, and especially the crispy rice at the bottom of the pan. Paella is best cooked in a shallow paella pan, but I used a cast iron skillet. I’ve made this recipe twice now, and I’m quite satisfied with how it turned out. Feel free to take away and add other ingredients than the below; paella is a versatile dish and it’s fun to experiment! This recipe serves 5-6 people.


  • 4 cups vegetable broth
  •  2 cups paella rice
  • 1 tsp saffron
  • 1/4 cup olive oil
  • 1 medium diced onion
  • 1 chopped bell pepper
  • 1 head of cauliflower, chopped in bite sized pieces
  • 14 oz can of diced tomatoes (make sure they are organic)
  • 2-3 cloves of minced garlic
  • salt to taste
  • lemon wedges


  1. In a pot, heat the broth with the saffron.
  2. In a separate paella pan, heat the olive oil. Add the onions once the oil is hot.
  3. Stir fry until the onions are translucent. (5 min)
  4. Add the bell peppers and cauliflower. Cook for 3-4 minutes.
  5. Add the tomatoes and garlic. Allow to simmer for about 5 minutes.
  6. Add the rice, and stir until the rice is thoroughly incorporated with the sofrito tomato mix.
  7. Slowly add the broth to the paella.
  8. Move the rice around gently for a uniform distribution. Add salt to taste.
  9. Do not stir the rice after this point.
  10. The paella should cook for another 30-35 minutes, and you may need to cover the pan. Check if it’s done by munching on a piece of rice.
  11. Remove from heat, and let it sit for about 10 minutes.
  12. Serve with lemon wedges.