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6 c seafood broth
1 c Bolero’s Sofrito (see recipe)
2 tbsp Amante del Chili (ET Chili infused EVOO)
2 c Calasparra Rice
1 tsp saffron

5 oz cremini mushrooms, sliced
5 oz artichoke hearts, sliced
1/4 c Piquillo Peppers, sliced
1 pkg Paellero (Paella seasoning)

vegetable paella

In a pot, heat the broth and set it on the back burner, keeping it warm. (You will be adding this in the paella, little by little, and as needed to cook the rice.)

In a large skillet, over medium heat, add the oil. Then, add the mushrooms, artichoke hearts, and paellero. Sauté for 2-3 minutes. Add the sofrito, rice, and saffron. Stir to fully incorporate the rice and the sofrito. Bring to a simmer.

Next, slowly add the broth, ½ cup to 1 cup at a time, and stir the rice mixture around until it is evenly distributed throughout the pan. Important – do not stir too much after this point. You want to let it simmer for about 3-6 minutes, or until the broth has been absorbed and you can begin to hear the rice sizzle. Repeat this step until all the broth is used, or until the rice has cooked through, approximately 30 minutes.

Remove from the heat and cover. Let stand for 15 minutes. Before serving, garnish with the piquillo pepper slices.

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