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extra-virgin olive oil tomatoes salt wild mushrooms garlic sweet pimentón saffron threads vegetable short
Viewed: 68 - Published at: 9 years agoIngredients
- 6 tablespoons extra virgin olive oil
- 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
- Salt
- 1 pound assorted wild mushrooms, cleaned (see Notes) and cut into pieces if caps are larger than 2 inches
- 2 garlic cloves, finely chopped
- 1 teaspoon sweet pimenton
- 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
- 7 cups Vegetable Stock or Chicken Stock
- 3 cups short or medium grain rice
Method
- Prepare the sofrito.
- In a 16-to 18-inch paella pan, heat 4 tablespoons of the oil over medium-low heat.
- Add the tomatoes and 2 pinches of salt, and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large saute pan over medium-low heat and cook the mushrooms, garlic, and 2 more pinches of salt until the mushrooms have expelled their liquid, about 5 minutes.
- Drain and reserve the liquid.
- Increase the heat to high, and cook mushrooms and garlic for another 2 minutes.
- Transfer to a platter.
- When the sofrito is ready, sprinkle in the pimenton and saffron, letting the flavors meld for a few seconds while stirring constantly.
- Add the vegetable stock plus the reserved broth from the mushrooms, increase the heat to high, and bring to a boil.
- Check for salt, adjusting the seasoning as needed.
- Sprinkle in the rice.
- With a wooden spoon, probe the pan to make sure this rice is evenly distributed.
- Do not stir again.
- Distribute the mushrooms evenly around the pan.
- Cook, uncovered, for 10 minutes over high heat, then reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
- Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.
