Wild mushroom & pea paella
Serves 4
Ingredients
- 1 onion, (finely diced & lightly seasoned with salt)
- 200g wild mushrooms
- 200g paella rice
- 600ml vegetable stock, warmed
- 100g butter, cubed
- 100g peas, blanched if fresh
- a small handful of flat-leaf parsley
- 1 lemon, quartered
- pinch of saffron strands
- olive oil
- sea salt
Method
- In a large frying pan, fry the onion in some oil until translucent.
- Add the mushrooms and season with some sea salt.
- When the mushrooms are soft, add the rice and cook briefly over a medium heat for 1 minute.
- Bring the stock to the boil. Add the saffron into the stock and whisk until the stock turns yellow.
- Pour in the stock and allow to come to the boil. Simmer until all the stock has been absorbed.
- When the rice is cooked, fold in the butter, peas and parsley. Rest in a warm area for 5 minutes
- To serve: Divide the paella into four bowls and serve each with a wedge of lemon.
Cava Bodega in Galway will hold a week-long celebration for World Paella Day, running 18th to the 24th of September, with free Paella tasting Sunday the 24th.
Recipe taken from Cava Bodega: A Taste of Spain in Ireland by Jp McMahon. Cookbook available to purchase from https://www.cavarestaurant.ie/cookbooks