Ingredients

The following ingredients have 4 Servings
  • 6 cups vegetable stock
  • 2 cups white wine (such as Chardonnay)
  • 16 oz Spanish Rice (may be called Yellow Rice or Saffron Rice)
  • olive oil
  • salt
  • black pepper
  • 1 red bell pepper (seeded and chopped)
  • 1 yellow onion (peeled and chopped)
  • 8 oz shiitake mushrooms (washed and chopped)
  • 14 oz artichoke hearts (canned, quartered)
  • 1/4 cup piquillo peppers (chopped)
  • 2 cloves garlic (peeled and minced)
  • 2 tbsp capers
  • 1 pinch saffron threads
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 lime (cut into wedges)

Instruction

  • Preheat oven to 375 degrees.
  • In a large stock pot, combine 4 cups of vegetable stock and 2 cups of white wine.
  • Bring to a boil, and add rice. Cover and simmer for 15 minutes.
  • In a paella pan (or deep oven-safe frying pan), heat a drizzle of olive oil over medium heat.
  • Add bell peppers and onions, and cook for 5 minutes.
  • Add shiitake mushrooms, and cook for 3 more minutes.
  • Add artichoke hearts, piquillo peppers, garlic, capers, saffron, paprika, and cayenne pepper. Stir and cook for 2 more minutes.
  • Add rice into paella pan. Season with salt and pepper to taste, and stir to combine.
  • Bake in the oven for 30 minutes. Check on the paella every 10 minutes, adding a bit of the remaining vegetable stock each time so that the paella stays juicy.
  • Remove from oven. Serve with lime wedges.