Make our Paella Roja Bowl

The allplants way of channelling summer.

Our creamy paella, topped with smokey mushrooms and fresh artichokes tastes like summer in a bowl. Here's how we make it.

Ingredients (serves 4)


1 tbsp oil

1 white onion, chopped

1 tsp garlic puree

½ cup carrots, diced

½ tsp ground turmeric

1 tbsp sundried tomatoes, chopped

1 tbsp tomato paste

½ tsp paprika

½ cup white wine

1 lemon juice, juice

2 cups arborio rice

4 cups water

½ tsp sea salt

1 red pepper, chopped

½ cup peas, frozen

½ cup cooked lentils



1 tin artichoke hearts

1 tbsp olive oil

2 tbsp parsley, chopped

½ tsp garlic puree



½ tsp smoked paprika

¼ tsp paprika

¼ tsp garlic puree

½ tbsp oil

Juice 1/2 lemon

¼ tsp salt

150g king oyster mushrooms, sliced in matchstick pieces




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.