Spanish Mushroom Paella | The Meatiest Vegetable Paella

Ingredients

• Green beans

  Snap beans, raw

  150g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Paprika

  Spices

  ½ tsp or 1g

• Saffron

  Spices

  ¼ tsp or 0.2g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Vegetable Broth

  From bouillons. Low sodium

  2 ½ cup or 600g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  10g

• Mushrooms

  Button - Safeway

  92g

• Portobello Mushrooms

  Mushrooms - Melissa's

  6 medium mushroom or 101g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Cut 6 button mushrooms and 6 baby portobello mushrooms, each one into 4 evenly sized quarters, cut 15 green beans in half and finely grate 1 large tomato
2. Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the green beans and mix with the olive oil, after 2 minutes add in 1/2 onion finely diced and continue to mix with the olive oil, after 90 seconds add in the chopped mushrooms and continue to mix, 2 minutes later add in 4 cloves garlic finely miced and cook for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix until well mixed and then add in 1 cup round rice, mix until well combined, add in 2 1/2 cups vegetable broth, give it one final mix, after this step don t mix the rice again, as it distrups the way the rice cooks
3. After 10 minutes and most of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for 3 to 4 minutes or until all the broth has been incorporated into the rice, then hit back to a medium-high heat and go for 75 to 90 seconds (to achieve the socarrat), remove the pan from the heat and cover with a dishcloth
4. After 5 minutes uncover the paella, sprinkle with freshly chopped parsley and serve at once, enjoy!
5. Recipe by: Albert Bevia @ Spain on a Fork (source: https://spainonafork.com/spanish-mushroom-paella-the-meatiest-vegetable-paella/?utm_source=whisk&utm_medium=webapp&utm_campaign=spanish_mushroom_paella_%7C_the_meatiest_vegetable_paella)

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