This vegan paella is made with tender saffron-infused rice, veggies, and mix of savory mushrooms.
Coat the bottom of a large skillet (at least 12-inch, see note) with 3 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms and cook 10 minutes, flipping once halfway through, until lightly browned on both sides. Remove the mushrooms from the skillet and transfer them to a plate.
Add the remaining tablespoon of oil to the skillet. When the oil is hot, add the onion. Sauté until soft and translucent, about 5 minutes. Add the garlic and cook about 1 minute more, until very fragrant.
Stir in the tomatoes, wine, paprika and saffron. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer until almost all of the liquid cooks off, about 15 minutes, stirring occasionally.
Return the mushrooms to the skillet and stir in the broth, rice, and peas. Bring the liquid to a simmer. Allow to cook, uncovered, repositioning the skillet every so often to ensure even cooking. After 10 minutes, give the mixture a very brief stir to redistribute the rice, smooth out the top, then allow to simmer for another 10-15 minutes, until the rice is tender.
Remove the skillet from the heat and allow it to sit for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
This recipe just fits into a 12-inch cast iron skillet. If you don't have one that large you'll need to scale back on the recipe size, or split it up.