Mushroom Paella
This recipe is perfect for showing off at a weekend lunch without complicating things. Simple, tasty, and full of the aroma of sautéed mushrooms. Perfect to share in good company—especially if you prepare it in Bra’s professional paella pan, which ensures even cooking and that beloved *socarrat* crust.
Ingredients (serves 4):
- 320 g bomba or round rice
- 250 g mixed mushrooms (shiitake, button, portobello, etc.)
- 1 medium onion
- 2 garlic cloves
- 1 grated ripe tomato (or 3 tablespoons of crushed tomato)
- 750 ml hot vegetable stock
- 1 teaspoon sweet paprika
- A few saffron threads or ½ teaspoon turmeric
- Extra virgin olive oil
- Salt and pepper to taste
Preparation:
- Sauté the chopped garlic and onion in the paella pan with a generous splash of oil until soft.
- Add the cleaned and chopped mushrooms. Sauté until they release their water and begin to brown.
- Add the grated tomato and cook well until the flavours concentrate.
- Add the rice and toast it for a couple of minutes to coat.
- Pour in the hot stock with saffron or turmeric and cook without stirring for around 15 minutes on medium heat.
- Once the rice is done, let it rest covered with a clean cloth for a few minutes.
- Serve and add lemon if desired.
