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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegetarian paella packs a punch of flavor thanks to a sofrito base and a generous amount of mushrooms.
1 Make the sofrito: place all of the sofrito ingredients in a food processor and process to a pesto consistency.
2 Heat a 30cm frying pan or a paella pan over high heat. Add sofrito and cook 3–4 minutes, or until tomatoes start to become juicy. Add the field mushrooms and mushroom stock, and bring to the boil.
3 Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16–18 minutes. Do not stir. When rice is tender and the liquid has almost fully reduced, cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
4 Season the mixture to taste with cracked black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated cheese. Serve the mushroom paella with lemon wedges.
You can pour any leftover sofrito into ice-cube trays & freeze for later.
Calories 411 cal
Kilojoules 1726 kJ
Total fat 8.5 g
Saturated fat 2.3 g
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