Made this in less than an hour after work. We loved it, and never really missed the seafood at all.
Vegetable Paella (slightly adapted from Coastal Living magazine)
1 8-ounce package mushrooms, quartered
1/4 cup plus 2 tablespoons olive oil, divided
3 – 4 garlic cloves, chopped
1 cup diced onion
1 red pepper, diced
1 green pepper, diced
1 pound uncooked Arborio rice
1 teaspoon saffron, crushed
3 cups vegetable broth
1 15-ounce can artichoke hearts, drained and quartered
1/2 cup diced carrot
1/2 cup frozen peas
1 cup grape tomatoes, halved
1/3 cup sliced pimiento-stuffed olives
1/4 cup roasted red or yellow pepper, cut into strips
Preheat oven to 400 degrees F. Saute mushrooms in 2 tablespoons olive oil over medium-high heat until soft and light brown, about 3 minutes. Set aside.
Heat remaining oil in a 12″ ovenproof skillet, and saute garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron, and salt, and stir until rice is coated with oil. Add broth, and bring mixture to a boil.
Cover pan with foil, and bake at 400 degrees for 8 minutes. Stir in reserved mushrooms, artichoke hearts, and next 3 ingredients; cover and bake 8 minutes more. Remove foil, and bake 12 minutes more. Remove from oven, and top with olives and roasted peppers. Makes 8 servings.