Celebrate World Paella Day with this vegetarian take on the classic dish

Wild mushroom & pea paella
Serves 4

Ingredients 

• 1 onion, (finely diced & lightly seasoned with salt)
• 200g wild mushrooms
• 200g paella rice
• 600ml vegetable stock, warmed
• 100g butter, cubed
• 100g peas, blanched if fresh
• a small handful of flat-leaf parsley
• 1 lemon, quartered
• pinch of saffron strands 
• olive oil
• sea salt

Method

1. In a large frying pan, fry the onion in some oil until translucent. 
2. Add the mushrooms and season with some sea salt. 
3. When the mushrooms are soft, add the rice and cook briefly over a medium heat for 1 minute. 
4. Bring the stock to the boil. Add the saffron into the stock and whisk until the stock turns yellow.
5. Pour in the stock and allow to come to the boil. Simmer until all the stock has been absorbed.
6. When the rice is cooked, fold in the butter, peas and parsley. Rest in a warm area for 5 minutes 
7. To serve: Divide the paella into four bowls and serve each with a wedge of lemon.

Cava Bodega in Galway will hold a week-long celebration for World Paella Day, running 18th to the 24th of September, with free Paella tasting Sunday the 24th.

Recipe taken from Cava Bodega: A Taste of Spain in Ireland by Jp McMahon. Cookbook available to purchase from https://www.cavarestaurant.ie/cookbooks