La Paca Mushroom Paella

INGREDIENTS

MUSHROOMS

750g button mushrooms, halved or quartered (depending on size)

30g dried porcini mushrooms, soaked for 20 and drained (or 1 TSP porcini powder)

1 TBSP olive oil

1 TBSP chopped fresh parsley

SOFRITO

2 TBSP olive oil

1 red capsicum, thinly sliced

1 TSP salt

1 red onion, sliced

4 cloves garlic, minced

2 TSP smoked paprika (heaped)

1x 400g tin diced tomatoes

1x 400g tin artichoke hearts, drained and quartered

2 CUPS uncooked Arborio rice

4 CUPS vegetable stock

1/4 - 1 TSP chilli powder (depending on heat)

2 pinches saffron threads

1 lemon

INSTRUCTIONS

MUSHROOMS

1. Preheat the oven to 180 degrees C.

2. Heat the olive oil in the paella pan over a high heat. Once the pan and oil is hot, add the mushrooms. Reduce the heat to medium-high and cook for 6 to 8 minutes - stirring occasionally. Continue cooking until there is a small amount of mushroom liquid remaining in the pan and the mushrooms are golden.

3. Reduce the heat to medium-low, and add the porcini mushrooms, 1 TBSP of the olive oil, and the parsley. Cook for another 2 minutes, or until the parsley wilts, stirring frequently. Remove from the pan and put in a separate dish.

SOFRITO (SAUCE)

4. Heat the olive oil in the paella pan over medium heat, and add the red bell pepper and 1 teaspoon salt. Cook for 4 minutes, or until the capsicum just starts to become tender, stirring occasionally.

5. Add the onion and cook until just beginning to soften. Add the garlic and paprika and cook for 1 minute. Stir in the diced tomatoes and cook for 2-3 mins until slightly reduced, stirring occasionally.

6. Add the artichokes and cook for 2 minutes to soften slightly.

7. Add the rice and cook for 2-3 minutes, stirring constantly until rice becomes slightly translucent.

8. Reduce the heat to medium-low. Add the stock, chilli, and saffron threads. Let the rice simmer, uncovered until it just begins to absorb the broth and the rice starts to float - about 10 minutes. Add the cooked mushrooms and gently stir into the rice, mixing well and making sure nothing is stuck to the bottom of the pan.

9. Level out the rice and place in the oven for 12 minutes. The rice should be cooked and there will be a crust forming around the edge of the pan.

10. Remove the pan from the oven and let rest for 5-10 minutes before serving (do not stir it - this is essential).

Season with salt and serve with a squeeze of lemon and parsley.