This Vegetarian Paella is packed with vegetables like mushrooms, garlic, onion, artichoke hearts and tomatoes made with Parboiled Medium Grain Rice, especially made for making the perfect paella.
Heat the oil in a 10-inch skillet set over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutes or until slightly browned.
Reduce heat to medium; add onion, garlic and thyme to skillet. Cook for 3 to 5 minutes or until slightly softened. Stir in rice, chickpeas, artichokes, olives, sun-dried tomatoes and smoked paprika; cook for 2 to 3 minutes or until well coated. Stir in broth; bring to boil.
Reduce heat to medium-low; cook for 15 to 20 minutes or until rice is tender and most of the liquid has been absorbed, stirring in asparagus in the last 5 minutes of cooking time. Cover and let stand for 5 minutes.
Stir in lemon zest, lemon juice, parsley and cilantro before serving.
The most important part of any paella recipe is the type of rice and ingredients used. Carolina® Parboiled Medium Grain Rice, is specially designed for paella because when cooked, it remains compact and absorbs all of the great cooking flavors for a delicious meal.
We recommend you use fresh vegetables but if you’re short on time or have some on hand already, canned or frozen vegetables work just fine!
Although this recipe is loaded with great flavors and protein from the chickpeas, for all of your meat lovers out there if you’re interested in adding a little meat to make it more authentically Spanish, try your hand at this– Authentic Spanish Paella.
If you’re not into artichoke or asparagus, substitute in green beans, sugar snap peas or broccoli florets.
Feel free to add in green olives for black, if desired.