TRIBUNE NEWS SERVICE

Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re painstakingly collected and dried, which is why saffron is expensive to buy. You can use turmeric instead in this dish.

The paella calls for Valencia rice, a medium-grain rice grown in the Valencia province of Spain. It’s a soft rice that remains a little firm in the center when cooked. If you only have long-grain rice on hand, you can use it for this recipe. The texture will be different, but the flavor will be fine.

Helpful Hints

You can use any type of mushroom.

You can use a skillet if you do not have a paella pan.

You can use any type of grated cheese.

Countdown

Prepare all ingredients.

Make paella.

Shopping List

To buy: 1 package button mushrooms, 1 package portobello mushrooms, 1 package wild or other mushrooms, 1 container minced garlic, 1 small can sliced sweet pimentos, 1 package Valencia-style or other short-grain rice, 1 package frozen peas, 1 small bottle saffron, bottle smoked paprika, 1 carton reduced-sodium vegetable broth, 1 package shredded manchego cheese and 1 bunch parsley (optional garnish).

Staples: olive oil, onion, salt and black peppercorns.