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Oyster Mushroom Paella

how to make paella, paella recipe, paella recipes, spanish food, spanish recipes

Recipe by Executive Chef Denise Roa (inspired by Georgeanne Brennan.)

Serves 12 (or halve recipe to serve 6)/ 1½ hours

Celebrate the garden’s colorful bounty without making a trip to the local seafood purveyor. Poblana peppers give this a Mexican flair.

Instructions:

  •  1 tbsp. olive oil
  • 1½ cups chopped onion
  • 1 cup chopped fennel
  • 1 cup chopped poblano peppers (no seeds, 1-inch pieces)
  • 9 artichoke hearts cut in half
  • 2 cups chopped oyster mushrooms (1-inch pieces)
  • 1 tbsp. minced garlic
  • ½ cup white wine
  • 1 tsp. saffron
  • 2 cups sundried tomatoes
  • 2 cups quartered zucchini (bite-size pieces)
  • 3 cups faro
  • 7 cups vegetable broth (+1 cup additional)
  • 1 tsp. sea salt
  • 1 cup shelled fava beans or other seasonal beans
  • 10 green olives
  • ½ cup roasted red pepper, peeled and chopped into 1-inch pieces

 Directions:

1. Heat 15-inch-diameter paella pan. Add 1 tbsp. olive oil to hot pan. Add onion and sauté 3 minutes. Add fennel and sauté 1 minute. Add peppers and sauté 3 minutes. Add artichoke hearts, mushrooms, and garlic, sautéing 2-3 minutes.

2. Deglaze with ½ cup white wine. Add saffron. Stir in sundried tomatoes, zucchini, and faro.

3. Add veggie broth and bring to a simmer. Taste and season with salt. Stir occasionally, and add more liquid if necessary. (Faro can be stirred more often then rice as it is a hearty grain.)

4. Cook for 30 minutes until liquid is almost evaporated. Stir in fava beans, olives, and roasted red peppers. Cook an additional 10-15 minutes until Faro is tender and doubled in size.

Enjoy!

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