| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 10g | 2g | 54g |
| sugars | fibre | protein | salt |
| 8g | 10g | 9g | 0.75g |
Why I Love Spanish Wild Vegetable and Mushroom Paella
Oh, how I adore this Wild Vegetable and Mushroom Paella! Born of the vibrant flavors and rich culture intrinsic to Spanish cuisine, this recipe brings an international flair right into my humble New York kitchen, resonating with the city’s spirit of diversity and culinary excellence. I hope it does the same for you!
A Savor of Spain in the Big Apple
While New York City is known for its unrivalled bagels and hearty, succulent burgers, it’s also a melting pot of a gastronomic scene that honours and brings together the most exemplary cuisines from around the globe. Being a local, my love for encompassing this diversity in my recipes comes quite naturally. Drawing inspiration from renowned Spanish chef José Andrés, whose culinary genius has deeply inspired me over the years, I’ve come up with this delightful Wild Vegetable and Mushroom Paella recipe that simply bursts with texture and flavor.
Embodying Simplicity and Sophistication
The brilliance of this recipe lies in its humble yet sophisticated ingredients. The hearty goodness of wild mushrooms, the zesty undertones of bell peppers and zucchini, the delicate sweetness of peas and carrots, coupled with the beautifully aromatic blend of saffron, smoked paprika, and turmeric, form a symphony of flavors that is nothing short of sublime. The choice of Bomba or Calasparra paella rice further enhances this experience by adding a uniquely satisfying depth and texture to the dish.
A Recipe of Love and Celebration
There’s a certain beauty in preparing this Wild Vegetable and Mushroom Paella, in slowly layering the ingredients, watching the vibrant colors come together, letting the exotic aromas fill up the kitchen…it’s a sensory delight; an art form in its own right. To me, this is not just cooking—it’s a celebration of cultures, cuisines, and connections. So, whether you’re planning a grand feast for friends and family, or simply looking for a quiet, comforting meal to relish with your loved ones, this recipe is the perfect culinary companion.
From the hustle and bustle of a New York food scene to the serenity of a quiet family dinner, let each bite bring a piece of the world to your plate. Here’s to a world of flavors, right in your kitchen!
What You’ll Need
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups Paella rice (such as Bomba or Calasparra)
- 1 teaspoon tumeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed saffron threads
- 4 cups vegetable broth
- 1 cup dry white wine
- 1.5 cups assorted wild mushrooms, sliced
- 2 bell peppers, sliced into thin strips
- 1 zucchini, diced
- 1 large carrot, diced
- 1 cup fresh or frozen peas
- 1 bunch of fresh parsley, chopped
- Salt and pepper, to taste
- 1 lemon, cut into wedges, to serve
Method
Step One
Pour olive oil in a large pan over medium heat. Once the oil is heated, add the onions and sauté until they become fragrant and soft.
Step Two
Add the garlic into the pan and sauté for another minute until it is golden and aromatic.
Step Three
Add the paella rice to the pan. Stir it around so that all the grains get coated in the oil, onions, and garlic.
Step Four
Next, add in the turmeric, smoked paprika, and crushed saffron threads. Stir well to make sure that the rice is completely mixed with the spices. Cook for another 2 minutes.
Step Five
Pour the vegetable broth into the pan, followed by the white wine. Stir everything together and then let it simmer. Allow it to cook until the liquid is absorbed and the rice is tender, stirring occasionally.
Step Six
In a separate pan, sauté the wild mushrooms, bell peppers, zucchini, and carrot over medium heat until they become soft.
Step Seven
Once the vegetables are cooked, add them to the pan with the rice. Stir well to incorporate together.
Step Eight
Add the peas and half of the chopped parsley to the pan. Season everything with salt and pepper to taste. Stir everything together and then let it cook for a few more minutes, just enough to heat the peas through.
Step Nine
Serve the paella hot, garnished with the remaining parsley and lemon wedges on the side for squeezing over each serving. Enjoy your Wild Vegetable and Mushroom Paella.
