Mushrooms and Alliums Paella
Paella is a well known dish by way of Spain, oftentimes considered the national dish of the country. However, most Spaniards (if not all) consider it a dish that originated from the Valencian region specifically from the fertile coastal strip of the Ebro River delta region.
Paella takes its name from the wide, shallow, traditional pan used to cook the dish. Similar to other older dishes that have survived centuries, there will always be debate about the true ingredients of a paella. Most include rabbit, chicken, tomato, saffron, dried beans, green beans and after that, the controversy starts… rosemary? peas? seafood? The list of potential ingredients goes on!
We put together this irresistible mushroom Paella recipe as an easy to follow dish with accessible ingredients so that you can hone your skills for this dish in the comfort of your own home.
The only secret to Paella is practice and consistency. Using the same pan, same proportions, same ratios, and the same fire distribution allows you to master the art of Paella and branch out with new ingredients.
Serving Size: 4
- 1 medium yellow onion, minced
- 5 garlic cloves, minced
- 2 roma tomatoes (grated on the big holes of a grater, skins discarded)
- 1 lb mixed mushrooms (any mushrooms would do! Here are some you can look for like.. Trumpet Royale, Alba and Brown clamshell, Forest Nameko, Maitakes Frondosa, Velvet Pioppini)
- 2 bunch Scallions, sliced on bias (white and green part separated)
- 2 bunch Spring onions, cut in half
- 1 bunch Parsley, roughly chopped
- 2 tsp Spice Tribe Pimentón De La Vera
- 1 tsp Super Negin Saffron
- Spice Tribe Late Harvest Black Peppercorn
- California Coast Sea Salt Flakes to taste
- 1 Bay Leaf
- 2 cups Spanish Bomba rice
- 8-9 cups Mushroom or Vegetable stock
- Olive oil
- 1/2 cup dry white wine
- In a 15-inch paella pan heat up 5 tbsp Olive oil over medium-high heat. Add the minced onion, garlic and a pinch of salt, stirring with a wooden spoon or rubber spatula cook until the onion starts turning translucent and has softened.
- Add the mushrooms and spring onions to the Paella pan and cook until they are golden brown.
- urn the heat to medium and add grated tomatoes, sliced Scallions (reserve some for garnish), Bay Leaf, Pimenton De La Vera and cook stirring frequently until tomatoes turn a little dark and thick, approximately 6 to 7 minutes.
- Add Super Negin Saffron and white wine to the pan stirring to deglaze and combine well, cook until it has reduced to half and alcohol has evaporated.
- Pour in 8 cups of mushroom/vegetable stock and bring it to boil, adjust seasoning with salt and black pepper making sure it’s a little salty, but not overwhelming. The rice will balance out and absorb the flavors from the stock.
- Add rice to the paella pan making sure to spread it evenly around the pan. Let it cook for 5 minutes, moving and rotating the pan frequently so the stock boils evenly.
- Reduce heat to simmer and let it cook for 12 to 14 minutes, rotating the pan often while cooking until the stock is absorbed and rice is cooked. The exterior of the rice should be soft, but with a subtle bite in the center of the grain. If the rice still feels raw, keep adding more liquid half a cup at a time until the rice is cooked.
- Cover the paella pan with foil paper and let it cook for another 3 to 4 minute to create a Socarrat, the crunchy layer of rice on the bottom.
- Turn off the heat and let it rest for another 5 minutes before serving.
- Garnish with chopped parsley, sliced scallions and dusted with a little Pimenton. Served with lemon and aioli.