Mushroom Paella a la Maestre

Instructions

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.