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Veggie Mushroom & Roasted Garlic Paella

By: Ilona Salim

THE RECIPE - Mushroom & Roasted Garlic Paella


  • 8 cloves roasted garlic

  • 6 mushrooms

  • 1/2 sweet onions, diced

  • 1/2 red onions, diced

  • 2 cloves garlic minced

  • 1/2 yellow pepper, diced

  • 1/2 green pepper, diced

  • olive oil

  • 1/2 cup tomato sauce

  • 1/2 tsp sweet smoked paprika

  • 2 1/4 cups vegetable broth

  • 1/2 tsp saffron threads

  • 1 cup round rice/paella rice

  • Salt, to taste

  • Pepper, to taste

  • 1 lemon


  1. Place 8 cloves of garlic on a baking pan. Drizzle with some olive oil and bake for 15 mins at 375 degrees Fahrenheit.

  2. Prep your vegetables by chopping up your mushrooms, onions, garlic and peppers. ( + any other vegetables you want to add!)

  3. Heat a pan on medium-high heat and add a drizzle of olive oil. After oil warms up, add the mushrooms, peppers and onions. Mix them around with the oil.

  4. After a few minutes, make a well in the middle of the pan and add the 2 cloves of minced garlic.

  5. Once fragrant, add 1/2 tsp of paprika powder, salt and black pepper. Season to taste!

  6. Add 1/2 cup of canned tomato sauce, the cloves of roasted garlic and a pinch of sea salt. Mix until well combined.

  7. Add 2 1/4 cups of vegetable broth and 1/2 tsp of saffron threads. Give it a gentle mix so that everything is well distributed.

  8. Once it comes to a boil, add 1 cup of round rice/paella rice and gently mix until evenly distributed. Note: Please ensure rice is even spread out because this will ensure that it cooks properly!

  9. After about 10 minutes of letting it simmer on high heat, lower the heat to a low/medium. Simmer for another 3 to 4 minutes.

  10. When you notice that there is only a small amount of broth left, turn it up to high heat for 1 to 2 minutes to achieve the Socarrat (caramelized rice on the bottom of the pan).

  11. Remove the pan from the heat and cover for 5 minutes

  12. Garnish with lemon wedges and some of the cilantro!


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