Vegetarian Paella

🥘 Ingredients

• button mushrooms
  4 oz
• garlic
  2 clove
• grape tomatoes
  10 unit
• lemon
  1 unit
• olive oil
  1.667 tbsp
• paprika
  1 tsp
• parsley
  ½ oz
• red bell pepper
  1 unit
• rice
  1 c
• rosemary
  1 sprig
• sliced almonds
  1 oz
• turmeric
  1 tsp
• vegetable stock cube
  1 unit
• yellow bell pepper
  1 unit

🍳 Cookware

• pot
• pan
• bowl

1. 1

   Bring 2½ cups of water to a boil in a pot along with vegetable stock cube . Remove the stalk and core from red bell pepper and yellow bell pepper and cut into thin strips. Mince parsley and garlic . Halve grape tomatoes and quarter button mushrooms . Cut lemon into wedges.

   vegetable stock cube: 1 unit, red bell pepper: 1 unit, yellow bell pepper: 1 unit, parsley: ½ oz, garlic: 2 clove, grape tomatoes: 10 unit, button mushrooms: 4 oz, lemon: 1 unit
2. 2

   Heat olive oil in a pan over high heat. Add the mushrooms and cook for about ⏱️ 5 minutes , until they're golden brown. Remove from the pan and set aside in a bowl .

   olive oil: 1 tbsp
3. 3

   Heat olive oil in the pan. Add the peppers and tomatoes and cook for a couple of minutes, until they soften. Add the garlic, rosemary , paprika , turmeric , and a pinch of salt.

   olive oil: 2 tsp, rosemary: 1 sprig, paprika: 1 tsp, turmeric: 1 tsp
4. 4

   Cook the spices for a couple of minutes and add half the parsley, rice , and another pinch of salt. Cook for another minute, until the rice is translucent.

   rice: 1 c
5. 5

   Add the stock and mushrooms to the pan. Give the rice a stir, reduce the heat to medium-low, and cook for ⏱️ 20 minutes , until the rice has soaked up all the liquid. Don't stir the rice — good paella always has a crusty bottom! Once the liquid has soaked up, take the pan off the heat. Cover it with a clean towel for ⏱️ 5 minutes . Remove the rosemary sprig before serving.
6. 6

   Serve the paella with the remaining parsley and lemon wedges. Crush sliced almonds and sprinkle them on top for an added crunch!

   sliced almonds: 1 oz