- 1/3 cup olive oil
- 350gr. mushrooms
- 1 large red onion, sliced
- 2 cloves of garlic chopped
- 3 colored peppers (red, yellow, orange), cut into strips
- 1 cup cherry tomatoes, cut in half
- 1 hot red pepper, no spores, chopped (or ¼ teaspoon chili flakes)
- 1 tablespoon of tomato paste
- 1 cup white wine
- 2 cup long-grain rice
- 1 teaspoon of smoked paprika
- 3 ½ cups vegetable broth (or 1 cube of vegetable broth dissolved in 3 ½ cups of boiling water)
- ½ teaspoon saffron thread
- 1 can red kidney beans, drained
- ½ cup frozen peas
- Salt and freshly ground pepper
- 2 teaspoons chopped parsley
- 2 teaspoons almonds
Put the olive oil in a large and deep pan or large pot.
This will be the pot that you will serve the paella in.
Fry the mushrooms, on medium-high heat for 2-3 minutes, to get color on both sides.
Remove and put in a bowl.
Add the onion in the same pan and cook for 1-2 minutes to soften it a little.
Then put the garlic, peppers and saute for about 2 minutes to soften them a little.
Add the cherry tomatoes and the hot pepper.
Stir for 1 minute and add tomato paste and white wine.
Allow the wine to evaporate for a further 1 minute and add the rice, smoked paprika, salt and pepper.
Lower the fire to the lowest point.
In a glass bowl, pour the vegetable broth and stir in the saffron.
The broth will turn yellow. Pour the food in and stir.
Add the red beans, the peas and finally the fried mushrooms.
Close the pot and allow the food to be cooked in a low heat for 30 minutes until the rice softens and absorbs the liquids from the vegetables.
Turn off the fire and let stand for 10 minutes before serving.
If you find it very dry, pour a little water.
Sprinkle with chopped parsley and almonds and serve.