Directions
- 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 Sargol 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.
Recipe Note
- The most common mistake when cooking paella is overloading the paella pan. I wouldn’t recommend you to attempt to double the serving size within the same pan as they are designed for a specific amount of ingredients.
- Remember that different types of rice absorb different ratios of liquid and not just any type of rice will work for this dish. If you can’t find Bomba rice, try it with a medium-grain kind, adjusting the amount of liquid to be used.
- If the rice is cooked unevenly, sprinkle some stock over the raw spots. If the rice is getting soft before the liquid is absorbed, raise the temperature to cook down the liquid. Some restaurants finish the paella in the oven or let it stand covered to cook. Paella shouldn’t be steamed, but if the rice is not plumping, place it in a 350F oven for 10 minutes and that will do the trick.
