Paella Con Setas (Spanish Bomba Rice With Wild Mushrooms & Chorizo)

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5 cups well-salted chicken broth

1/4 teaspoon saffron threads

1 pound oyster or chanterelle mushrooms, or cultivated brown mushrooms

6 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

3 ounces Spanish or Spanish-style chorizo, sliced 1/4-inch thick

1 yellow onion, chopped

4 cloves garlic, minced

1/2 teaspoon pimenton de La Vera, preferably bittersweet

2 tablespoons chopped Italian parsley

1/3 cup canned plum tomato, crushed with your hands

2 cups Bomba rice

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