Spanish Mushroom Paella with Peas

Ingredients

• 1/2 cup short-grain rice
• 1 1/4 cups vegetable stock
• 1 cup mixed mushrooms, sliced
• 1/2 cup peas
• 1/2 roasted red pepper, sliced
• 1/4 small onion, diced
• 2 garlic cloves, minced
• Pinch saffron
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 lemon
• Salt and black pepper

Steps

1. Warm stock with saffron in a small saucepan.
2. Brown mushrooms in oil in a 9-inch skillet, then set half aside for garnish.
3. Cook onion and garlic until soft, then stir in rice and paprika for 1 minute.
4. Pour in saffron stock, scatter peas and peppers, and simmer without stirring until the rice is tender.
5. Increase heat briefly to form a light toasted crust on the bottom, watching closely.
6. Rest 5 minutes, top with reserved mushrooms and serve with lemon.

Allergen note: Check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.