Paella is one of the most versatile single-pan dishes on the planet. Add the mix of ingredients that you prefer to make a meat, seafood, or vegetable-centric meal. Prepping ingredients ahead makes this dish a snap to finish as your guests arrive. Serves 4 to 6.Print this recipe
Equipment: 11-inch paella pan, measured across the bottom or 12-inch sauté pan.
1 pound royal king trumpet mushrooms or substitute oyster mushrooms
8 ounces green beans or 2 cups fresh or frozen thawed peas
Extra virgin olive oil
4 medium garlic cloves, minced
Freshly ground black pepper
8 ounces white button mushrooms, thinly sliced
½ medium yellow onion (about 1 cup), finely chopped
1 large fennel bulb, cored and finely chopped
1 cup diced cured Spanish-style chorizo, about 4 oz.
¼ cup chopped Piquillo peppers
1 teaspoon sweet pimenton
1 pinch saffron threads
½ cup tomato puree
2¼ cups Bomba rice (about 500 grams)
½ cup dry white wine
2½ cups water
¼ cup finely chopped flat-leaf parsley, divided
1. Preheat the oven to 400 degrees F.
2. Slice the royal trumpet mushrooms in half lengthwise and score in a cross hatch pattern.
3. Trim the ends of the beans and cut into ¼ inch lengths.
4. Heat the paella pan over medium heat. Add 2 tablespoons olive oil and then add the trumpet mushrooms cut side down. Brown slowly until golden in color, about 4 to 5 minutes, turn over and continue cooking for about 3 minutes. Adjust heat to prevent mushrooms from burning. This is important if you are using a traditional paella pan, as it is very thin and burns easily.
5. Add ½ the garlic and season with salt and pepper. Toss and cook for another few minutes. Remove the mushrooms to a plate and reserve.
6. Add 1 tablespoon of olive oil to the pan and cook the sliced mushrooms in the same way as the Trumpet Mushrooms. Reserve separately on a plate.
7. Increase the heat to medium high and add 1 tablespoon of olive oil to the pan, then the onion, fennel, and chorizo; cook for 3 to 4 minutes, stirring constantly, until the onion is golden.
8. Add the Piquillo peppers, pimenton, saffron, and tomato puree. Stir well. Cook until the tomato puree bubbles thickly and starts to caramelize. Adjust the heat under the pan as necessary to prevent burning.
9. Add the rice and stir until it is hot and well coated, about 2 minutes.
10. Add the wine and then 2½ cups water to the rice and stir.
11. Add 3 tablespoons chopped parsley, beans (or peas), and cooked button mushrooms and stir again to incorporate evenly. Season with 2 teaspoons salt.
12. Arrange the royal trumpet mushrooms on top in a nice pattern and place pan in the preheated oven. Set the timer for 15 minutes.
13. When the timer rings, check the pan; if the rice seems dry add ½ cup more water. Continue to cook for 20 minutes more until the water is absorbed.
14. Remove the pan from the oven and place on a stove-top burner over medium-low heat. Cook for 4 to 5 minutes to form a crust on the bottom of the pan. The pan will steam and you will hear the rice start to crackle. Turn off the heat and let the paella sit for 15 minutes before serving. Garnish with chopped parsley before serving.