Mushroom paella
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PrintIngredients
For 6
You will need...
- 30 ml Olive oil
- 2 Onions, chopped
- 6 cloves Garlic, chopped
- 250 ml Black forest ham, chopped
- 500 g Mushrooms, sliced
- 375 ml Rice
- 650 ml Chicken stock
- 125 ml Sherry
- 2.5 ml Saffron
- 250 ml Manchego cheese, grated
- 80 ml Olive oil
- 20 g Butter, softened
- 30 ml Fresh basil leaves, chopped
- 15 ml Fresh thyme, picked
- Salt and pepper
Mushroom paella Method
- Heat the olive oil in a paella pan, or a large frying pan, over medium heat.
- Add the onion and garlic and sauté for about 5 minutes or until tender.
- Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.
Pour in the rice, and combine well with the ingredients in the pan. - Add the stock, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy.
- Stir in the Manchego cheese, butter, basil, and thyme.
- Remove from the heat, and allow the paella to cool for 5 minutes.
- Season with salt and pepper to taste, and serve.
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