Equipment
- paella pan or a large, deep oven-safe skillet
Ingredients
- 6 cups vegetable stock, divided
- 2 cups white wine, dry, such as Chardonnay or Pinot Grigio (see notes for an alcohol-free swap)
- 16 oz Spanish Rice, yellow (saffron) rice, or Spanish short-grain rice such as bomba
- 2 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1 red bell pepper, seeded and chopped
- 1 yellow onion, peeled and chopped
- 8 oz shiitake mushrooms, stems removed, sliced
- 14 oz artichoke hearts, canned in water, drained and quartered
- ¼ cup piquillo peppers, jarred, drained and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoon capers, drained
- 1 pinch saffron threads, about ¼ teaspoon
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F (190°C).
- In a large stock pot, bring 4 cups (950 ml) of the vegetable stock and the white wine to a boil over high heat. Keep the remaining 2 cups (475 ml) of stock warm in a small pot or the microwave.
- Stir the rice into the boiling liquid, cover, reduce the heat to low and simmer for 15 minutes, until most of the liquid is absorbed and the rice is still slightly firm in the center.
- While the rice simmers, heat the olive oil in a paella pan (or a large, deep oven-safe skillet) over medium heat. Add the bell pepper and onion and cook for 5 minutes, until softened.
- Add the shiitake mushrooms and cook for 3 minutes more, stirring now and then.
- Crumble in the saffron, then add the artichoke hearts, piquillo peppers, garlic, capers, smoked paprika and cayenne. Stir and cook for 2 minutes, until the garlic is fragrant.
- Add the rice and any liquid left in the pot to the pan. Season with salt and pepper, stir to combine, then spread it into an even layer.
- Bake for 30 minutes without stirring. Every 10 minutes, drizzle about ½ cup (120 ml) of the reserved warm stock over the top so the paella stays juicy.
- Remove from the oven and serve straight from the pan with lime wedges.
Notes
Alcohol-free: swap the wine for 2 more cups (475 ml) of vegetable stock plus 1 tablespoon of lemon juice.
Rice: if you use a seasoned yellow rice mix, taste before adding salt, since the mix is already salted. Bomba rice drinks up more liquid, so be ready to add an extra splash of stock while it bakes.
Crispy bottom: after baking, set the pan over medium-high heat for 2 to 3 minutes, until you hear the rice crackle. Lift an edge with a spoon to check, and pull it off the heat as soon as it smells toasty.
Big batches: double the recipe, cook the rice and vegetables on the stovetop, then combine and bake in deep disposable aluminum pans.
Nutrition: calculated with plain medium-grain rice. A seasoned yellow rice mix adds a good deal of sodium.
Storage: refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat with a splash of stock.
Nutrition (estimated per serving)
Calories: 661kcalCarbohydrates: 113gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1943mgPotassium: 488mgFiber: 8gSugar: 9gVitamin A: 2195IUVitamin C: 55mgCalcium: 35mgIron: 6mg
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