Mushroom Paella

Ingredients

• 1 1/2 pounds button or cremini mushrooms, baby bella, or a mix of both, stemmed and left whole or quartered (depending on size)
• 1 ounce dried porcini mushrooms, reconstituted and drained ((optional))
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh parsley, plus more for garnishing
• 1 red bell pepper, cored, seeded, and julienned
• 1 teaspoon sea salt, plus more to taste
• 1 medium red onion, julienned (about 2 cups)
• 4 cloves garlic, minced
• 1 to 2 teaspoons smoked paprika, depending on desired smokiness
• 1 (14-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 2 cups uncooked Arborio rice
• 4 cups low-sodium vegetable broth
• 1 cup filtered water
• 1 teaspoon saffron threads ((optional but recommended))
• 2 lemons, halved (for spritzing)

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