Spanish Mushroom White Bean Paella

Spanish-style paella with browned mushrooms, bell pepper, saffron, smoked paprika, and white beans, simmered in one pan for a hearty vegetarian meal.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups paella rice
• 8 ounces mushrooms
• 1 15-ounce can white beans
• 1 medium bell pepper
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 pinch saffron threads
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 medium lemon

Cooking instructions

1. Trim and slice the mushrooms. Dice the bell pepper and mince the garlic. Drain and rinse the beans. (about 5 min)
2. Heat the olive oil in a wide, deep skillet over medium-high heat. Add the mushrooms and bell pepper, season with half the salt and the pepper, and sauté until the mushrooms are browned and the pepper begins to soften, 6 to 8 minutes. (about 8 min) — Medium-high heat
3. Stir in the garlic, rice, smoked paprika, and saffron. Cook until the rice is glossy and fragrant, about 1 minute. (about 1 min) — Medium heat
4. Pour in the broth and add the remaining salt. Stir once to distribute the rice, then bring to a steady simmer. (about 5 min) — Medium-high heat
5. Reduce the heat to low and simmer uncovered without stirring until most of the broth is absorbed and the rice is nearly tender, 18 to 22 minutes. (about 22 min) — Low heat
6. Scatter the beans over the rice, cover, and cook until the beans are hot and the rice is tender, 4 to 5 minutes. (about 5 min) — Low heat
7. Remove from the heat and rest, covered, for 5 minutes. Serve with lemon wedges. (about 5 min)