Yeah, I know I already made paella… But this one is different. And I like it better. The garlicky sauteed trumpet mushrooms are my favorite part.
Yield: 4 servings
- three trumpet mushrooms, chopped into bite sized chunks
- 6 cloves of garlic, minced
- 1 tbsp butter
- 6 tomatoes, diced (about 300g)
- 1 medium onion, diced
- 1/2 tsp saffron, crushed
- 2 bay leaves
- salt and black pepper to taste
- 2 cups of vegetable broth
- 1/2 cup of green peas
- 1 tsp paprika
- 1 red bell pepper, sliced
- vegetarian chorizo or quartered vegetarische klößchen
- 1 tbsp tomato paste
- 3/4 cup of paella rice (risotto/arborio rice will also do)
- lemon wedges
- chopped parsley
- Heat the butter in medium heat.
- Brown the mushrooms with half of the garlic in the butter. Mushrooms lose a lot of water when you sautee them, and they only brown once the water is gone. This will take some time. Once most of the water is gone, try not to disturb the mushrooms too much so that they can develop their crispy crust.
- Add the remaining garlic and onions. Cook until the onions are soft.
- Fold in the bell pepper.
- After some fond develops on the bottom of the pan, stir in the rice, tomato paste, pepper, salt, and paprika. Lightly fry the rice for about a minute.
- Add the tomatoes and vegetable broth.
- Stir in the saffron and bay leaves.
- Bring the pot to boil, then stir in the green peas and vegetable chorizo/ballchens.
- Cover the pot, turn the heat to low, and simmer for about 20 minutes.
- When the rice is more or less done (only very mildly grainy), take the pan off the heat and set aside, covered, for 10 more minutes.
- Serve with lemon wedges and garnish with parsley.