Mindfully Cooking Vegan Paella, 💕

I woke up this morning grateful for the peaceful sleep I had after exercise, prayer and meditation yesterday. As I browsed through my travel pictures from Spain, Morocco, and Portugal, I felt a deep craving for the Mediterranean Sea breeze, the Andalusian lifestyle, and Morocco’s artistry. That craving inspired me to make Paella for the second time.

Our mind is such an astonishing work of art. When we open ourselves to its wonders and sometimes its shadows, we stand in awe of its ability to help us realize our full potential and gifts. At the same time, it can overwhelm us with emotions and disrupt our vision, body, and spirit. Yet, as captains of our own ship and masters of our fate, we hold the free will and choice to steer our lives onto the path of truth and alignment.

Mindful Cooking 

This evening, I sat down to my home-cooked vegan Paella while listening to birds singing their goodnight songs at 6:30 p.m. and admiring the vibrant colors on my plate. In line with my 2020 motto, to be free from toxic foods, toxic people, mental clutter, and addictive cycles, I reflected on the day’s journey. From setting the intention to recreate the Paella I once enjoyed in Andalusia, Spain, to watching the dish come alive step by step, I felt gratitude. God, or the higher power, had aligned everything for me to nourish not only myself but also my household with a delicious, healthy meal made with love.

Cooking mindfully, I became more aware of how I interacted with others throughout the day exchanging words with my staff while buying groceries, planning the budget, choosing ingredients, and awakening my senses with memories of Paella enjoyed in the courtyard of my hosts Selamiye, José, and his parents, surrounded by Berber-inspired art and North African warmth. I poured my mind, body, and spirit into this dish, balancing intellect, artistry, discipline, and magic. Love was the binding force. I adapted the recipe with seasonal vegetables from Addis, Ethiopian spices, curly soy instead of seafood, and the sacred centerpiece of Paella: saffron.

The Golden Spice

Saffron, known as “red gold,” is one of the most precious spices in the world. Each delicate strand comes from the stigma of the Crocus sativus flower, which blooms only a few weeks each year. It takes about 75,000 blossoms to yield a single pound of saffron, explaining its high price. Historically, saffron originated in Persia more than 3,000 years ago, spreading along ancient trade routes through India, the Middle East, and into Europe.

I have always been curious about saffron—its ancient reputation, its healing remedies, its culinary uses. It is known in traditional medicine to calm the nervous system, enhance mood, aid digestion, and even act as an aphrodisiac. In Ayurvedic practice, it is considered a “sattvic” spice, one that enhances clarity and lightness.

During my travels to Marrakesh, I encountered a persuasive Moroccan spice merchant in the souks who convinced me to buy my first strands of saffron. I remember wondering if I had overpaid, but today I am nothing but grateful. Each strand carries the care of farmers, the labor of harvesters, and the wisdom of generations. As I soaked the threads in warm water, their brilliant golden color and fragrance emerged, elevating the entire dish.

Paella: A Story of Migration

Paella itself carries a global story. Originating in Spain, in the 19th century, it was originally cooked outdoors by farmers and workers over an open fire. Traditionally, the dish combined short-grain rice, local vegetables, and rabbit or chicken. Over time, seafood versions became popular along the Mediterranean coast. Today, Paella has evolved into countless variations, from meat-heavy to fully vegan, while remaining a symbol of Spanish identity and hospitality.

Interestingly, the word paella comes from the Latin patella, meaning “pan.” But some believe it was influenced by the Arabic baqiyah, meaning “leftovers,” reflecting the Moorish influence in Spain. The Moors also introduced rice, citrus, almonds, and spices like saffron to the Iberian Peninsula, forever transforming Spanish cuisine.

As I stirred my own Paella in Addis Ababa, I felt connected to that lineage. Here I was, blending the wisdom of Africa, Europe, Asia, and the Middle East, seasonal vegetables from Ethiopia, Moroccan saffron, Mediterranean inspiration, and my own curiosity. Cooking became not only nourishment but also storytelling across continents.

Gratitude, and Global Connection

Reflecting on the process, I realized how every step carried intention: buying fresh ingredients, chopping vegetables, Googling tips, recalling memories, and paying attention to my mind’s pace, sometimes anxious, sometimes distracted. Yet I chose acceptance, compassion, and love. I recognized that nurturing myself with wholesome food is also nurturing my spirit. Sharing this meal with my household allowed me to share joy, creativity, and gratitude.

The magic of cooking or even traveling through memory, is magnified when practiced with mindfulness, honesty, and appreciation. When we acknowledge the farmers, the cooks, the travelers, and even the merchants who bring ingredients into our lives, we honor humanity’s collective story. Food is one of the purest ways we transcend difference: Paella, with roots in Africa, Asia, Europe, and the Middle East, became a living reminder of our shared connection.

I am thankful for my global community, for Ethiopian farmers, for Moroccan spice sellers, for Spanish hosts, and for my own inquisitive mind that constantly seeks wisdom. May we continue to create lives, and meals, that are balanced, peaceful, and filled with gratitude.

Buen Provecho 💕

By Dutchess @Deldeyoch

“Take only pictures, leave only footprints, kill nothing but time.”
- Conscious Traveler