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Mushroom paella

Mushroom Paella, Spain


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

  1. Heat the olive oil in a paella pan, or a large frying pan, over medium heat.
  2. Add the onion and garlic and sauté for about 5 minutes or until tender.
  3. 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.
  4. Add the stock, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy.
  5. Stir in the Manchego cheese, butter, basil, and thyme.
  6. Remove from the heat, and allow the paella to cool for 5 minutes.
  7. Season with salt and pepper to taste, and serve.
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