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RECIPE
13 INGREDIENTS 12 STEPS 30min

Spanish Saffron Rice with Spicy Mushrooms and Onions

This Spanish Saffron Rice with Spicy Mushrooms and Onions is loaded with flavor, easy to make, and done in 30 minutes, the perfect side dish or main course for any busy weeknight or weekend.
Spanish Saffron Rice with Spicy Mushrooms and Onions Recipe | SideChef
This Spanish Saffron Rice with Spicy Mushrooms and Onions is loaded with flavor, easy to make, and done in 30 minutes, the perfect side dish or main course for any busy weeknight or weekend.
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
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Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
30min
Total Time
$1.53
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 cup
Paella Rice
8
Button Mushrooms , rinsed, de-stemmed, thinly sliced
1/2
Onion , diced
2 cloves
Garlic , minced
1
Cayenne Chili Pepper , deseeded, roughly chopped
1/4 tsp
Spanish Smoked Sweet Paprika
2 cups
Vegetable Broth
to taste
to taste
Freshly Ground Black Pepper
to taste
Fresh Chives , chopped
2 Tbsp
Water , boiled
2 Tbsp
Extra Virgin Spanish Olive Oil
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
497
FAT
16.6 g
PROTEIN
9.7 g
CARBS
76.8 g

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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Nutrition Per Serving
Calories
497
% Daily Value*
Fat
16.6 g
21%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
76.8 g
28%
Fiber
10.6 g
38%
Sugars
3.7 g
--
Protein
9.7 g
19%
Sodium
982.7 mg
43%
Vitamin D
--
--
Calcium
39.6 mg
3%
Iron
2.0 mg
11%
Potassium
461.4 mg
10%
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