Heat olive oil in a large skillet or paella pan over medium heat.
Add the onion and garlic, and sauté for 3–5 minutes until softened.
Stir in the bell peppers and cook for another 3 minutes until slightly tender.
Step 2: Cook the Mushrooms
Add the mixed mushrooms to the pan and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown.
Step 3: Build the Base Flavor
Stir in the grated tomatoes (or tomato purée) and cook for 2–3 minutes until slightly thickened.
Add the smoked paprika, turmeric (or saffron water), thyme, and a pinch of salt. Mix well.
Step 4: Add the Rice and Broth
Stir the rice into the pan, ensuring it’s evenly coated with the tomato and spice mixture.
Pour in the warm vegetable broth, spreading the rice evenly across the pan. Do not stir after this point.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the rice is tender and the liquid is mostly absorbed.
Step 5: Add the Final Ingredients
Scatter the frozen peas over the top during the last 5 minutes of cooking.
If desired, arrange grilled artichokes or asparagus on top for extra flavor and texture.
Step 6: Rest and Serve
Remove the pan from heat and cover it with a clean kitchen towel for 5 minutes to let the flavors meld.
Garnish with fresh parsley and serve with lemon wedges for a zesty finish.
Why You’ll Love This Recipe
Packed with Umami: The mixed mushrooms provide a deep, earthy flavor.
Vibrant and Nutritious: Full of colorful vegetables and wholesome ingredients.
One-Pan Meal: Easy cleanup and perfect for sharing.
