Spanish Vegetable Paella

With Shiitake Mushrooms, Artichokes, and Saffron

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Vegetarian
A note about serious food allergies

Nourishing, vibrant, and without pretension, Paella has held court at dinner tables in Spanish homes for centuries. Made from tender rice accented with Saffron – the rarest and most precious of spices – and crisp, tart, and buttery vegetables, this dish is traditionally served family-style in a giant cast iron pan so everyone can dig in.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 4 Garlic Cloves
  • 1 Yellow Onion
  • 4 Parsley Sprigs
  • 3½ oz. Shiitake Mushrooms
  • ¼ oz. Capers
  • 4 oz. Artichoke Hearts
  • 2 Vegetable Bouillon Cube
  • 1 tsp. Smoked Paprika
  • 15 Saffron Threads
  • 1 cup Short-Grain Rice
  • 16 oz. Diced Tomatoes, Canned
  • 4 oz. Green Beans
  • Nutrition (per serving)

  • Calories
    609
  • Carbohydrates
    61g
  • Fat
    21g
  • Protein
    11g
  • Sodium
    515mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Large Oven-Safe Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 425 degrees. Thoroughly rinse produce and pat dry. Remove membrane (spiny white innards) and seeds from red bell pepper and finely dice. Mince garlic. Dice onion. Coarsely chop parsley Halve (or quarter) shiitake mushrooms. Drain capers and reserve juice. Drain artichokes and reserve juice.

  • Step 2 - Prepare the Broth
    2

    Prepare the Broth

    Bring a large pot with 2 cups of water to a boil. Whisk in both bouillon cubes until dissolved and reduce heat, about 2 minutes. Remove from heat and reserve.

  • Step 3 - Sauté the Vegetables
    3

    Sauté the Vegetables

    Heat 2 Tbsp. olive oil in a large oven-safe pan over medium-high heat. Add onion, garlic, red bell pepper, shiitake mushrooms, smoked paprika, saffron, and salt and pepper to taste. Cook, stirring occasionally, until the onion softens, spices become aromatic, and other vegetables caramelize slightly, about 5 minutes.

  • Step 4 - Add Rice and Simmer
    4

    Add Rice and Simmer

    In the same pan, add rice and coat with vegetable mixture to toast, about 2 minutes. Then add 1½ cups of the broth, just enough to cover the rice and vegetables (you'll still have a remaining ~½ cup) and bring to a roaring boil. Once boiling, reduce to a simmer, about 2-3 minutes. Remove pan from stovetop.

  • Step 5 - Bake the Paella
    5

    Bake the Paella

    On top of the paella (don't mix) add canned tomatoes (including juice), artichoke hearts, green beans, and capers. Bake in oven for 18-20 minutes, or until rice is tender. If rice is not completely cooked, add remaining broth and bake for another 5-7 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Remove paella from oven, stir, and taste. If more tartness is desired, stir in a small amount of the reserved caper and artichoke juices, a tablespoon at a time. Add salt and pepper to taste. Garnish skillet with fresh parsley and a crack of fresh black pepper, and serve family-style.