Spanish Mushroom Paella

• 6piecesButton mushrooms
• 6piecesBaby portobello mushrooms
• 15piecesGreen beans
• 1largeTomato
• 0.5pieceOnion
• 4clovesGarlic cloves
• 0.33cupExtra virgin olive oil
• 0.5tspSweet smoked Spanish paprika
• 0.25tspSaffron threads
• 1cupRound rice
• 2.5cupsVegetable broth
• 1to tasteSea salt
• 1to tasteBlack pepper
• 1handfulFresh parsley

Instructions

1. 1

   ✓ Done

   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. 2

   ✓ Done

   Heat a paella pan with medium-high heat and add 1/3 cup extra virgin olive oil. After 1 minute add the green beans and mix with the olive oil. After 2 minutes add 1/2 onion finely diced and continue to mix. After 90 seconds add the chopped mushrooms and continue to mix. 2 minutes later add 4 cloves garlic finely minced and cook for 30 seconds, then add 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads. Give it a quick mix and add the grated tomato and season with sea salt and black pepper. Mix until well combined, then add 1 cup round rice and mix until well combined. Add 2.5 cups vegetable broth, give it one final mix. After this step don't mix the rice again as it disrupts the way the rice cooks.

3. 3

   ✓ Done

   After 10 minutes when most of the broth has been incorporated into the rice, lower the fire to low-medium heat and simmer for 3 to 4 minutes until all the broth has been incorporated into the rice. Then increase heat back to medium-high for 75 to 90 seconds to achieve the socarrat (crispy bottom layer). Remove the pan from the heat and cover with a dishcloth.

4. 4

   ✓ Done

   After 5 minutes uncover the paella, sprinkle with freshly chopped parsley and serve at once. Enjoy!