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    You are in: Home / Recipes / Raw 'paella' Recipe
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    Raw 'paella'

    Raw 'paella'. Photo by Neomia

    1/1 Photo of Raw 'paella'

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mellowpuff's Note:

    This is from a fantastic website - I've posted the original recipe, however I prefer to use a mix of grated carrot and courgette rather than turnip. You can watch the video on the site, but here's what they have to say about it.. "it’s clearly a large departure from the traditional dish, but it is a healthy departure harboring a wide range of nutrient-rich power foods. It’s actually not as much work as the rather lengthy ingredient list implies, and well worth the effort. This one is good the next day as well, perhaps even better as the saffron continues to infuse the dish with flavor for up to 24 hours."

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    Units: US | Metric

    Saffron Dressing

    Marinated Mushrooms

    • 1/2 cup oysters (I use shitake) or 1/2 cup other mushroom (I use shitake)
    • 1/2 cup water
    • 1/4 cup rice wine vinegar (apple cider would work too)
    • 2 tablespoons nama shoyu or 2 tablespoons soy sauce
    • 1 tablespoon dulse flakes
    • 1 teaspoon paprika

    Paella Rice


    1. 1
      For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
    2. 2
      While the saffron is soaking, marinate the the mushrooms.
    3. 3
      Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
    4. 4
      Stir in tomatoes, peas, parsley and saffron dressing.
    5. 5
      Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on November 12, 2009


      I really liked this, and so did my toddler! I didn't even have dulse flakes, so it will be interesting to see how it is when I try it again. I also used all zukes for the turnips, since I had several on hand. I made one poor choice, which was using smoked paprika (I know, probably not considered raw) because I like it and thought it would "go", but it almost completely overpowered the saffron. However, I tossed several more mushrooms into the marinade to use the next day in a salad, and that was a great decision! I look forward to making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raw 'paella'

    Serving Size: 1 (452 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 435.3
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 3.4 g
    Cholesterol 28.3 mg
    Sodium 1260.5 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 7.6 g
    Sugars 13.2 g
    Protein 14.8 g

    The following items or measurements are not included:

    agave syrup

    rice wine vinegar

    dulse flakes

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