Spanish Mushroom Paella
Servings: 2, 4, 6
Ingredients
| 2 | 4 | 6 | ingredient |
|---|---|---|---|
| ⅓ cup | ⅔ cup | 1 cup | extra virgin olive oil |
| 15 ea | 30 ea | 45 ea | green beans, cut cut into 2 inch pieces |
| ½ ea | 1 ea | 1½ ea | onion diced |
| 6 ea | 12 ea | 18 ea | button mushrooms, quartered |
| 6 ea | 12 ea | 18 ea | baby portobello mushrooms, quartered |
| ½ cup | 1 cup | 1½ | canned tomato sauce |
| 4 ea | 8 ea | 12 ea | cloves garlic finely minced |
| ½ tsp | 1 tsp | 1½ tsp | sweet smoked spanish paprika |
| ¼ tsp | ½ tsp | ¾ tsp | saffron threads |
| 1 cup | 2 cups | 3 cups | round rice |
| 2½ cups | 5 cups | 7½ cups | vegetable broth |
| handful | handful | handful | freshly chopped parsley |
| sea salt & black pepper |
Preparation
- Heat a paella pan with a medium-high heat and add in ⅓ cup extra virgin olive oil, after 1 minute add in the green beans and mix with the olive oil
- After 2 minutes add in onion finely and continue to mix with the olive oil
- After 90 seconds mix in the mushrooms
- After 2 minutes later add in garlic and cook for 30 seconds, then add in tHe paprika and saffron threads. Give it a quick mix and then add in the tomato sauce and season with sea salt & black pepper
- Mix well then add in 1 cup round rice, combine, then add in the vegetable broth
- Give it one final mix, then don´t mix the rice again as it distrupts the way the rice cooks
- After 10 minutes and most of the broth has been absorbed, lower to a low-medium heat and simmer for 3 to 4 minutes or until all the broth has been absorbed, then raise heat to a medium-high and go for 75 to 90 seconds (to achieve the socarrat)
- Remove from heat and cover for 5 minutes, uncover and sprinkle with freshly chopped parsley and serve at once, enjoy!