Vegetable Paella

Brimming with fresh vegetables, this flavorful paella is a vegetarian version of the Spanish classic.

3 tablespoons olive oil
½ a small yellow onion, thinly sliced
1 small fennel bulb, thinly sliced
2 garlic cloves, crushed or minced
1 cup sliced cremini mushrooms
1 zucchini, sliced
½ teaspoon smoked paprika
½ teaspoon turmeric
¼ teaspoon cayenne pepper (or a small pinch for a milder taste)
1 cup calasparra (paella) rice
7 tablespoons sherry wine
5 threads of saffron
2 cups vegetable broth
⅓ teaspoon kosher salt
½ cup marinated artichokes from a jar, quartered
½ cup lima beans
About 10 kalamata olives, pitted and halved
2 tablespoons fresh parsley, minced
Zest of one lemon

View the full recipe at Orchard Street Kitchen →