vegan shiitake paella
The color in this skillet should be enough to convince you to try this Vegan Shiitake Paella this week. Unless you’re colorblind. Then you’re screwed.
J and I celebrated our third anniversary on Saturday, though I claim surviving 2020 together counts as two or three years itself. As time pushes us further into our relationship, the necessity of elaborate celebrations lowers, at least in my mind. We both ran our respective workouts during the day, both took naps, took care of house chores, then convened for a midday coffee run and finished with a nice dinner. I actually wore makeup. Immediately tore it off once we were home.
At the restaurant we chose I noshed an incredible riff on paella, with the most savory broth and the fattest shrimp I’ve seen. Reminded me that this recipe lurked in my archives, and since it’s summery and multihued and packed with vegetables and rich saffron-infused rice.
Fat olives are an apt vegan substitute for fat shrimp, too. Just throwing that out there.
Such an array of healthy components make up this paella. Shiitake mushrooms, edamame, bell pepper, wine (what? don’t look at me like that), and white beans heft up the dish while the typical flare of saffron colors and flavors the rice.
Paella is a bit of a time commitment, but much of it is hands-off as you allow the rice to simmer and the bottom layer crisp up. The latter is very important – the key component of paella is a crispy bottom. If you don’t nail it the first time, no sweat, the dish is still wonderful and the flavor no less inviting.
Start with a 5 minute caramelization of the shiitakes in the skillet you intend to use. Keep half in the pan and remove the other half to a plate.
Next, saute some red pepper, garlic, onion, and paprika. Deglaze the pan with the white wine and let it simmer a few minutes until reduced by half.
Your test of patience arrives now. Stir in the edamame, canned tomatoes, rice, and saffron. Pour the broth overtop and a few shakes of salt and pepper, stir until the saffron distributes, then DO NOT TOUCH. NO TOUCHY. Set a cover over the pan to limit the chance your snooping ass will stir around the rice, and simmer for 15 minutes.
Still in No Touchy Protocol, remove the cover and sprinkle the white beans and olives overtop the rice. Cook an additional 10 minutes.
After, take the pan off the heat, cover with the lid, and throw a towel overtop said lid. Let it sit. This lets the components adhere a bit and any remaining excess water absorbs into the rice.
By the way, all this sitting time is a great opportunity to mix up a Blackberry Lavender Mojito.
Okay, NOW you can touchy. Finish with a drizzle of lemon juice and lots of fresh parsley. Free your antsy fingers and stir that shit in.
Quick enough for a weeknight, particularly one riddled with stupid chores you can fit as you let the rice simmer in its three stages of cooking, but wonderful for a fancier, slower weeknight supper. Leftovers reheat beautifully and I always recommend a good bread accompaniment.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A couple more one skillet/pan dinner ideas:
Skillet Cheesy Quinoa Enchiladas Verdes Bake
Sheetpan Sundried Tomato Salmon and Potatoes
Sheetpan Sticky Honey Jalapeno Shrimp Tacos with Cilantro Mango Crema
Ingredients
- 10 oz shiitake mushrooms, roughly torn
- 1/2 yellow onion
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 tsp paprika
- 1/2 cup white wine
- 1/2 cup edamame
- 14 oz diced tomatoes
- pinch saffron threads
- 1 cup medium or short-grain rice
- 2 1/2 cups vegetable broth or water
- 1 cup white beans, such as Great Northern or Cannelini
- 8 jumbo green olives
- 1/2 cup parsley, chopped
- 1/4 cup lemon juice
Instructions
- Heat 2 tbsp olive or avocado oil over medium heat. Toss shiitakes in oil with some salt and pepper and cook undisturbed for 5 minutes. Shake mushrooms around the pan and continue to cook about 5 more minutes until starting to crisp and caramelize. Remove half of the mushrooms to a plate.
- To the same pan, saute garlic, onion, red pepper, and paprika for 2-3 minutes until fragrant and the pepper softens slightly. Slowly pour in wine and scrape the bottom of the pan with a wooden spoon. Continue to cook about 3-4 minutes until wine reduces by half.
- Stir in canned tomatoes, edamame, saffron threads, and rice. Pour broth into the pan, season with salt and pepper, and gently move the components around to distribute evenly. After this, DO NOT TOUCH THE PAELLA! Cover the pan and bring liquid to a gentle simmer. Cook, covered, for 15 minutes.
- Remove the lid from the pan. WITHOUT STIRRING, sprinkle on white beans and wedge olives across the surface. Continue to cook for 10 minutes uncovered. Remove pan from the heat and replace the lid, then toss a towel over the lid and let the paella sit for another 8-10 minutes.
- Just before serving, pour lemon juice into the paella and garnish with chopped parsley. Serve warm, alone or with crusty bread.
