Adam's Vegetable Paella

My husband, Adam, recently made this for dinner, and I feel that this meal encompasses much of what Edible Explorations is all about. This meal is both healthy and frugal, and can be adapted for all seasons, thus promoting the use of local ingredients. Many of the ingredients are flexible, meaning that substitutions can easily be made depending on what you have at home or what you can easily obtain.

The type of paprika you use is optional (it does not have to be smoked). Paprika can be easily obtained from any grocery store, but it is usually more budget-friendly to try to find a natural foods store that sells spices in bulk, or an ethnic market with a spice section. If you are in a pinch, you can substitute turmeric for saffron. Your paella will not have the exact same flavor, but it will have the same coloration (and it will definitely still taste good). In addition, you can use white button mushrooms instead of shiitakes (we just happened to have them at home). This would definitely be a way to increase the frugality of this meal. If you are vegetarian, you can substitute in vegetable broth, or if you are in a pinch, you can simmer the mushroom stems in water for an hour to make a cheap, homemade broth.


1 cup short-grain brown rice
1 1/2 cups chicken broth
1 medium onion, finely chopped
2 garlic cloves, finely sliced
1 small zucchini, cut any way you please
5-6 shiitake mushrooms, with stems removed
2 tbs. tomato paste
3 small tomatoes, cut into thick wedges
3 tbs. olive oil (2tbs. for the rice, 1 tbs. for the veggies)
A pinch of saffron
1 tsp. smoked paprika
Salt and pepper to taste

Preheat the oven to 425 degrees Fahrenheit.

Begin by par-boiling the rice for 12 min., in slightly salted water.

Saute onion and garlic in oil, until translucent. Add tomato paste and cook with the onion and garlic until the paste begins to darken. Stir in the paprika and cook until fragrant. At that point, add the rice and let toast for approximately 1 minute.

Add chicken broth, saffron, and a pinch of salt to the mixture and bring to a boil on the stove-top. When the paella comes up to a boil, neatly arrange the veggies on top of the rice, pressing slightly.

When the paella has reached a healthy boil, place in the oven for approximately 15 minutes, or until the liquid has been absorbed and the veggies are cooked through.

Serve hot.