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Lion's Mane "Seafood" Paella

Vegan "Seafood" Paella with Lion's Mane Mushrooms & Chorizo Seitan

Satisfy your craving for seafood paella! A delightful, spicy, vegan paella featuring lion's mane mushrooms, chorizo seitan, garlic, leeks, peas, and asparagus grilled to perfection.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

Paella
  • 3 baby peppers chopped
  • 6 cloves garlic minced
  • 1 cup leek chopped
  • 1 shallot minced
  • 4 oz chorizo seitan, crumbled
  • 1 15 oz can of cherry tomatoes
  • 3/4 cup bomba rice
  • 1 cup vegetable broth
  • 1 2/3 cups bottled clam juice (if vegan use all vegetable broth)
  • 2/3 cups frozen peas, thawed
  • 8 spears asparagus chopped
  • 1/2 tsp salt
  • 1/2 tsp old bay seasoning
  • 1 large pinch of saffron
  • 1 tsp olive oil
  • pinch of red pepper flakes (optional)
Lion's Mane Mushrooms
  • 11-12 oz lions mane mushrooms trimmed and sliced
  • 1-2 tsp olive oil

Method
 

  1. Heat grill to approximately 375-400 degrees F.
  2. In a small saucepan, warm the broth (or broth and clam juice mixture) with the saffrom over medium heat. Keep warm but not simmering.
  3. In the bottom of a paella pan add olive oil, peppers, garlic, leeks, shallots, chorizo, salt, old bay, and red pepper flakes if using.
  4. Cook on grill for 3 minutes.
  5. Add tomatoes to the paella pan and cook for an additional 3 minutes.
  6. Next add rice and broth mixture to the paella pan. Stir once to evenly distribute rice and DO NOT stir again. Grill for 25 minutes.
  7. Add peas and asparagus and grill for 3-5 minutes more until the rice at the bottom of the pan is crispy and browned but not scorched.
  8. Cover paella pan with foil and remove from grill. Let rest 10 minutes before cutting.
Lion's Mane Mushrooms
  1. While paella is resting, heat 1 tsp of olive oil in a large shallow pan over medium high heat.
  2. Add mushrooms and cook 3 minutes per side, adding more oil if needed. Do not stir until you flip them.
  3. Add salt to taste.
  4. Top paella with mushrooms before serving!