Mushroom Paella

Matthew Essex: "Delicious, followed directions exactly, full of f…" Read More


  • 1 1/2 pounds cremini mushrooms (or button, baby bella, or a mix of both, stemmed and left whole or quartered, depending on size)
  • 1 ounce dried porcini mushrooms (reconstituted and drained, optional)
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon fresh parsley (chopped, plus more for garnishing)
  • 1 red bell pepper (cored, seeded, and julienned)
  • 1 teaspoon sea salt (plus more to taste)
  • 1 red onion (medium, julienned, about 2 cups)
  • 4 cloves garlic (minced)
  • 2 teaspoons smoked paprika (depending on desired smokiness)
  • 14 ounces diced tomatoes (undrained)
  • 14 ounces artichoke hearts (drained and quartered)
  • 2 cups arborio rice (uncooked)
  • 4 cups low sodium vegetable broth
  • 1 cup filtered water
  • 1 teaspoon saffron threads (optional but recommended)
  • 2 lemons (halved, for spritzing)
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    NutritionView More

    Sodium20% DV470mg
    Fat11% DV7g
    Protein20% DV10g
    Carbs23% DV70g
    Fiber48% DV12g
    Calories360Calories from Fat60
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate70g23%
    Dietary Fiber12g48%
    Vitamin A30%
    Vitamin C100%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Matthew Essex 17 days ago
    Delicious, followed directions exactly, full of flavor and so easy to make
    Judith 23 days ago
    This was outstanding. It makes a lot, I might try cutting in half.
    Kristina B. 7 months ago
    This is delicious! I seasoned well early on, and cooked for 15 minutes after adding the mushrooms. Love the lemon at the end.
    Sayer 7 months ago
    Fantastic recipe, I used shiitake mushrooms as well which were great.
    Scott provost 7 months ago
    it was quick and easy vegan option
    DynamiteCulinaire 8 months ago
    Fantastic 👌 (I’ve never attempted Paella before, I’ve always been wary of the outcome). I used half the ingredient amounts and had three good portions. My two non-vegan dinner guests were raving about the flavours. Yeah, safe to say this recipe is a keeper 😉
    Stevie 9 months ago
    It is delicious! I did not have artichoke, parsley, or saffron, but still it was a very good recipe.
    Vicki P. 9 months ago
    I don’t prefer this flavor. It could’ve been the lemon, although I love lemon .
    Joyce Stewart 9 months ago
    Very good meal will make again..I used a paella pan and used two burners to cook the dish..the next time ill use the oven so it cooks evenly
    Mel Evans 10 months ago
    was yummy!definitely needs more flavour though
    Louis 10 months ago
    It turned out very well. I added red pepper flakes for some heat. It's the type of recipe that can be altered in many ways.
    Donna 10 months ago
    Gorgeous. I used a jar of sun dried tomatoes instead of diced tomatoes. So tasty. I also added half a cup of red wine.
    Roxy 10 months ago
    It was delish!!! I used to eat this as a kid before, and never really got to learn how to make it my fiancé loved it!
    Harmoni Hall a year ago
    It was really gross,,,paella is just not for me ig
    Cory a year ago
    So good! One of our favorites on Yummly yet.
    Teresa a year ago
    Was very good. I would add more mushrooms and artichokes next time just to get in some more veggies and to cut the rice ratio down a bit. Very good flavors though.
    Anna S. a year ago
    Lovely and easy! (Used sweet corn instead of artichokes.)
    Ariana V. a year ago
    Loved it!! I don't have a cast iron but I was able to get the same effect with turning the heat up higher than directed. I chopped up tomatoes to go on top when the meal was cooked. Great fresh recipe, very hearty I enjoyed the mushrooms and artichokes! The arborio rice was surprisingly easy to add to the dish. Highly recommend!!
    sarah a year ago
    was very nice and morish but maybe a little less lemon but come out perfect!!
    Bryce Istvan a year ago
    Tasted great. However, cooking time for the rice was about double the time in the recipe.
    michele a year ago
    So good! I made this for two and used the more generic types of mushrooms i could find at my grocery but it was delicious! And it's so good reheated too.
    Lasse Larsen a year ago
    Super tasty! Added zucchini and Brussels for a little more veggies and more garlic as we’re garlic lovers in this family. Definitely making again!
    Irene Fobe a year ago
    So delicious we make it almost once a week!
    Eva 2 years ago
    Yummy!!! I will definitely make again! I had to use dried porcini as you cannot easily find fresh ones where i live. I soaked them in hot water and used that water in the food combining it with the broth. Delicious! :)
    Una McCann 2 years ago
    great would make again
    Owen White 2 years ago
    Family favorite from the first night! Substituted turmeric for the saffron and sushi rice in the recipe. It's an enjoyable slow cooking process of you prep everything before and can just drop it in. Happy Cooking!
    Amee Corning 2 years ago
    Loved the texture of the mushrooms, well worth the work. I increased the garlic and smoked paprika
    Christine 2 years ago
    It was ok, I expected to like it more than I actually did. I think it needed more seasoning
    Pidge S 2 years ago
    👌🏻 it was good. Didn’t modify
    Veronika 2 years ago
    Pretty good. Bit time consuming but nice hearty meal.