Spain on a Fork > All Recipes > Main Dishes > Spanish Mushroom Paella | The Meatiest Vegetable Paella
All Recipes, Main Dishes / November 6, 2020

Spanish Mushroom Paella | The Meatiest Vegetable Paella

There is nothing better than a great paella, and this Spanish Mushroom Paella is just that. Loaded with so many different layers of flavors, super easy to make and done in just 40 minutes.

What makes this paella so great, besides the flavors, is that the mushrooms add an incredible meaty texture. So whether you are a meat-eater or a vegan, this paella is guaranteed to make your tastebuds sing.

The secret to a great paella is using saffron and sweet smoked Spanish paprika. These 2 key ingredients are what give paella that authentic Spanish flavor. I also used Spanish round rice. Which you can substitute for medium grain rice or arborio rice.

TIPS & TRICKS to Make this Recipe: I used a 12-inch paella pan, but you can always use a regular frying pan. Though the cooking times will change, as well as the texture of the rice.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Mushroom Paella | The Meatiest Vegetable Paella

5 from 8 votes

Spanish Mushroom Paella | The Meatiest Vegetable Paella

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 6 button mushrooms
  • 6 baby portobello mushrooms
  • 15 green beans
  • 1 tomato
  • 1/2 onion diced
  • 4 cloves garlic finely minced
  • 1/3 cup extra virgin olive oil 78 ml
  • 1/2 tsp sweet smoked spanish paprika 1.30 grams
  • 1/4 tsp saffron threads .17 grams
  • 1 cup round rice 200 grams
  • 2 1/2 cups vegetable broth 590 ml
  • sea salt & black pepper
  • handful freshly chopped parsley


  1. Cut 6 button mushrooms and 6 baby portobello mushrooms, each one into 4 evenly sized quarters, cut 15 green beans in half and finely grate 1 large tomato

  2. Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the green beans and mix with the olive oil, after 2 minutes add in 1/2 onion finely diced and continue to mix with the olive oil, after 90 seconds add in the chopped mushrooms and continue to mix, 2 minutes later add in 4 cloves garlic finely miced and cook for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix until well mixed and then add in 1 cup round rice, mix until well combined, add in 2 1/2 cups vegetable broth, give it one final mix, after this step don´t mix the rice again, as it distrups the way the rice cooks

  3. After 10 minutes and most of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for 3 to 4 minutes or until all the broth has been incorporated into the rice, then hit back to a medium-high heat and go for 75 to 90 seconds (to achieve the socarrat), remove the pan from the heat and cover with a dishcloth

  4. After 5 minutes uncover the paella, sprinkle with freshly chopped parsley and serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this paella

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  1. DN

    How would you adjust the recipe to incorporate black rice?

    16 . Jan . 2024
    • Spain on a Fork

      The only thing would probably the liquid content, check black rice cooking instructions for that 🙂 Much love

      17 . Jan . 2024
  2. Bryan

    5 stars
    I commented on the YouTube video, but I’ll post it here too. This is one of my all-time favorite recipes. We make it probably once a week. A perfect weeknight dinner. Thank you!

    18 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment ???? much love

      19 . Aug . 2021
  3. Lydia

    This is so delicious I actually had seconds. I used my 12″ calphalon fry pan and as you warned, the socarrat didn’t get quite right, but was close. Next time I will leave it on the high heat a little longer. I’m signing up for your newsletter. Can’t wait to try more of your recipes!

    10 . Aug . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      11 . Aug . 2021
  4. Christine

    5 stars
    I made this for lunch today to please my vegan husband. The kids and I are meat eaters. This recipe is the BOMB! It is seriously delicious. I served it with tomato gazpacho. What a meal! We were magically transported to southern Spain. This paella seriously rivals meat and seafood paellas that I have enjoyed. Yesterday I made your Tortilla (with potato and onion) and served it with your recipe for Ajo Blanco and Spanish green beans. Another great meal! The day before I made your couscous salad with garbanzo beans, only I substituted quinoa. Yummmm! We just returned from a vacation in Spain and returned with Spanish food cravings, as you can see. Thanks for all of the delicious recipes.

    08 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment 🙂 much love

      09 . Aug . 2021
  5. John Van Walsum

    5 stars
    Made this for dinner, my first ever homemade Paella… Turned out very nice, very tasty. Being a Vegan, this ticked off all the boxes. Couldn’t believe how easy a Paella was to make. Thank you.

    03 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment 🙂 much love

      04 . Aug . 2021
  6. Priyanka

    5 stars
    Cooked this for dinner tonight and it was BEAUTIFUL! Doubled the ingredients as was cooking for 4 people, but I cannot stress how EASY this paella was to make. Surprised myself and my family! I watched your accompanying youtube video beforehand so following the instructions was a breeze. Flavours literally perfect. Thank you for such a lovely recipe!!

    13 . Jul . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment 🙂 much love

      14 . Jul . 2021
  7. Robert Cook

    5 stars
    I made this for my vegan wife last night with the only variation being a diced red pepper from the garden added with the beans. Fantastic simple any yummy recipe.

    Any chance you have a recipe of vegetarian Migas del Pastor? I worked a few years in rural Zaragoza and Navarra in the late 1990’s. I used to love the migas in Borja during grape harvest but my favorite was in a the village Ujue. I’m just not sure what to replace the chorizo with so I can share it with my wife. Thank you for your work and energy!

    14 . Jun . 2021
    • Spain on a Fork

      Coming up pretty soon! Much love 🙂

      14 . Jun . 2021
  8. Loretta Smith

    5 stars
    We made this for dinner tonight… it was super easy and turned out perfectly even after needing to double the recipe due to our size of family! Your video instructions are the BEST!!! We will be making this again and again! It was so delicious, it makes me wanna stay home and cook! Thank you SO much!!

    05 . May . 2021
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      05 . May . 2021
  9. Sonja

    5 stars
    Muchas gracias para esta estupenda receta!
    Encontré tu canal de Youtube desde hace dos días y hoy cociné la Paella como primera receta. Estoy segura que no sera la ultima receta de tu colleción.
    Realmente muy sabrosa:-)
    Saludos de Alemania

    19 . Jan . 2021
    • Spain on a Fork

      Cuanto me alegro! Un saludo a Alemania desde España 🙂

      19 . Jan . 2021
  10. Barb

    5 stars
    Hi Albert, I just love your site. I’m looking to buy a paella pan and noticed you use a 12 inch pan. Will your recipes work as well with a 14 inch pan. If I’m cooking for 2-4 people what size would you recommend. Thanks!

    05 . Jan . 2021
    • Spain on a Fork

      Yes a 14-inch paella pan will work perfect for all my paella recipes 🙂 much love!

      05 . Jan . 2021
  11. Monica

    Broth recipe?

    22 . Nov . 2020
  12. Kent

    Looks fabulous! I am going to give it a try! Thank you!

    06 . Nov . 2020
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      06 . Nov . 2020

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