Forget everything you think you know about paella. You make it with seafood, right? No, traditional paella, as prepared in its birthplace — Spain’s Valencia province — contains just two proteins: ...

Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re ...

The traditional rice dish paella, from the eastern coast of Spain, isn't made according to one single version, which gives you the freedom to play with ingredients. Spanish cooks use short-grain Bomba ...

Home grillers, here’s a plant-based paella bursting with bright Spanish flavors. The chickpeas provide the protein and, while tradition calls for cooking the veggies in the pan, grill master Steven ...

Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It's actually the stamen of a type of crocus plant. They're ...

Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re ...

This recipe was featured in Week 12 of Voraciously’s Plant Powered newsletter series. For more recipes like this one, and for tips and tricks to help you put more vegetables on your plate, sign up for ...

To prepare the vegetarian paella, first take care of the vegetable broth. Chop the celery (1), onion, and carrot (2) into chunks and place them in a pot with 6 cups of water (3). Bring to a boil and ...

Mushrooms, saffron and sweet smoked paprika flavor this vegetarian paella. Saffron gives the paella its traditional flavor and color. It’s actually the stamen of a type of crocus plant. They’re ...