Cooking Instructions
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Step 1
Add
Water (2 Tbsp)
to a small bowl and pinch in
Saffron Threads (1/2 tsp)
. Let it infuse.
Step 2
Finely dice the onion.
Step 3
Mince the cloves of garlic.
Step 4
Finely dice the Spanish pepper.
Step 5
Heat a large nonstick frying pan over a medium-high heat. Add
Extra Virgin Spanish Olive Oil (2 Tbsp)
and allow to warm up for 2 minutes.
Step 6
Add the
Onion (1/2)
,
Cayenne Chili Pepper (1)
, and
Garlic (2 cloves)
. Cook for 3 minutes.
Step 7
Add the
Button Mushrooms (8)
and cook for 2 minutes, then season with
Spanish Smoked Sweet Paprika (1/4 tsp)
,
Sea Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
. Mix together.
Step 8
Add the
Paella Rice (1 cup)
and the saffron infusion. Mix together until well combined.
Step 9
Add
Vegetable Broth (2 cups)
and gently distribute the rice with a wooden spoon. Cook between 8 to 10 minutes, stirring occasionally, until there is very little broth left.
Step 10
Decrease the temperature to a low heat and cook for 2 more minutes, then place a lid on top, turn off the heat, and remove the pan from the stove.
Step 11
Let rest for 3 minutes.
Step 12
Garnish with
Fresh Chives (to taste)
. Serve directly out of the pan. Enjoy!
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