Spain on a Fork > All Recipes > Main Dishes > Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic
All Recipes, Main Dishes / May 15, 2019

Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic

For those of you that have been following me for a while you know I´m a sucker for paella. Today I introduce to you a Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic. This paella is naturally vegan + gluten free, yet it has one of the best flavors ever.

Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic
The portobello mushrooms add a meaty texture to this paella, meaning you won´t be missing any meat or seafood here. Loaded with Spanish flavor, easy to make and done in about 45 minutes.

Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic
Here is a quick checklist to make the perfect paella. First things first, make you use a paella pan, they´re not that expensive and they cook everything correctly. The second thing is the rice, make sure you use round rice, very similar to medium grain rice. Last but not least the saffron, do not use imitation saffron. Use some grade 1 high-quality saffron, it makes all the difference in the world.

Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic
Watch the video below on how to make this Spanish Paella with Portobello Mushrooms & Roasted Garlic or check out the recipe card below which you can print. Salud!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make a Spanish Paella with Portobello Mushrooms & Roasted Garlic

5 from 3 votes
Print

Spanish Vegan Paella with Portobello Mushrooms & Roasted Garlic

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 head roasted garlic
  • 12 baby portobello mushrooms
  • handful spring onions
  • 2 cloves garlic minced
  • 1/2 onion diced
  • 1/4 cup extra virgin 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
  • pinch sea salt
  • pinch black pepper
  • 1 lemon

Instructions

  1. Finely chop a handful of spring onion leaves, wash & pat dry 12 baby portobello mushrooms and cut each one into 4 quarters, peel and remove the cloves of garlic from 1 head of roasted garlic (I roasted mine in the oven for 20 minutes at my highest setting)

  2. Heat a paella pan with a medium-high heat and add a generous 1/4 cup of extra virgin olive oil, after 2 minutes add the portobello mushrooms and mix them around with the oil, after 3 minutes make a well in the middle of the pan and add 1/2 of a diced onion and 2 cloves of minced garlic, mix around with the oil, 2 minutes later season everything with a 1/2 tsp of sweet smoked paprika, sea salt and freshly cracked black pepper, mix together until well combined

  3. Next add 1/2 cup of canned tomato sauce, the cloves of roasted garlic, a generous handful of the chopped green onion leaves and a pinch of sea salt, mix it all together until well combined, 2 minutes later add 2 1/4 cups of vegetable broth and pinch in 1/2 tsp of saffron threads, give it a gently mix so everything is well distributed, once it comes to a boil add 1 cup of round rice and gently mix so it´s evenly divided, after this no more mixing the rice

  4. Ten minutes after adding the rice into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes, once there is very little broth left hit it to a high heat for 1 to 2 minutes to achieve the socarrat (the bottom layer of caramelized rice), then remove the pan from the heat and cover with a dish cloth, 5 minutes later uncover the paella, garnish with lemon wedges and some of the chopped green onion leaves, enjoy!

Recipe Notes

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6 Comments

  1. Sarah Lundin-Erickson

    5 stars
    This is my first recipe I followed of yours: yt had a video of yours pop up in my feed somehow and I watched a number of videos today. This was absolutely delicious. My whole family loved it. I didn’t get the crust however because maybe it was my first time (could have been the Dutch Oven instead of pan or doubling the recipe as well). All the same, it was perfect! I am going to be cooking loads more from your site and videos.

    27 . Jul . 2021
    • Spain on a Fork

      SO happy to hear that! Thanks for the comment Sarah 🙂 much love

      28 . Jul . 2021
  2. Kristine

    5 stars
    Amazing and simple paella recipe! First time ever making paella and this was absolutely incredible. Thank you!

    08 . Nov . 2020
    • Spain on a Fork

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

      08 . Nov . 2020
  3. Mariano

    5 stars
    Absolutely delicious! I’ve tried making a few different variations of a vegan paella based on this recipe and it always comes out amazing. The video is also very well made and helpful. Muchas gracias, and please keep veganizing your beautiful recipes!

    11 . Aug . 2020
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      12 . Aug . 2020

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