Our creamy paella, topped with smokey mushrooms and fresh artichokes tastes like summer in a bowl. Here's how we make it.
Heat a heavy set pan over medium heat. Add oil followed by chopped onion and garlic. Saute for 3-4 minutes, and then add the tomato paste. Saute for another 3-4 minutes. Add the carrots, sun-dried tomatoes, turmeric, paprika and salt and stir up. Add lemon juice, wine, rice and water. Simmer for 25 minutes, until rice is cooked. Add in chopped red pepper, frozen peas, cooked lentils and nutritional yeast flakes. Cook for a final 2-3 minutes.
Add drained artichokes to a bowl, along with olive oil, parsley and garlic puree. Set aside until serving.
Preheat your oven to 200˚C. In a bowl whisk together smoked paprika, paprika, lemon juice, salt, sunflower oil and garlic to make a marinade. Transfer your sliced mushrooms into bowl with marinade. Let sit for 10 minutes. Transfer to a lined baking sheet and roast in 200˚C oven for 15 minutes.
Serve your creamy paella topped with artichokes, smokey mushrooms, a squeeze of lemon juice and a drizzle of olive oil.