Turkey Free Feta & Olive Mushroom Paella
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Learn more →Ingredients
4 servings
For the saffron broth
- 3 cups low-sodium vegetable broth
- ¼ tsp saffron threads
For the paella
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 can (14 oz) crushed tomatoes
- 1 ½ cups bomba rice or short-grain paella rice
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For the mushrooms
- 10 oz cremini mushrooms, sliced ¼ inch thick
- 1 tbsp olive oil
- ¼ tsp kosher salt
For topping
- ¾ cup castelvetrano olives, pitted and roughly torn
- 4 oz feta cheese, crumbled
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the vegetable broth and saffron threads in a small saucepan over medium heat until the broth is steaming and the saffron has turned the liquid a deep golden-yellow, about 4 minutes. Remove from heat and keep warm.
- 2
Heat 1 tbsp of the olive oil in a 12-inch paella pan or wide oven-safe skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 tsp salt in a single layer and cook undisturbed for 3 minutes, then stir and cook for 2 more minutes until the mushrooms are golden brown and any released liquid has evaporated. Transfer to a plate and set aside.
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