Meal Kit

Spanish Vegetable Paella

With Shiitake Mushrooms, Artichokes, and Saffron

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Large Oven-Safe Non-Stick Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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