Spain on a Fork > All Recipes > Main Dishes > Paella-Style Mushroom Rice | Authentic Flavors & Done in 40 Minutes
All Recipes, Main Dishes / July 20, 2022

Paella-Style Mushroom Rice | Authentic Flavors & Done in 40 Minutes

This Paella-Style Mushroom Rice, known as Arroz con Champiñones y Pimientos del Piquillo, is packed with authentic flavors, it´s easy to make and comes together in just 40 minutes. Serve it next to a Spanish salad and a bottle of Spanish wine for the ultimate experience.

Paella-Style Mushroom Rice
What makes this rice dish really stand out is the combination of the mushrooms with the roasted red bell peppers. As it truly gives this dish an incredible depth of flavors, while still keeping the rice as the star of the dish.

Paella-Style Mushroom Rice
I used Spanish round rice, the same one that is used to make paella. However, you can substitute it for either short/medium grain rice or even arborio rice. Which is the one that is used to make risotto.

Paella-Style Mushroom Rice

TIPS & TRICKS to Make this Recipe: Once you add the rice into the pan, give it one final mix and don´t mix again. Otherwise the rice will lose its texture. It took me 9 minutes on a high heat and then 5 minutes on a low heat to cook the rice. But every pan and stove top heats differently. So it might take you less or more time. Either way, important to cover the pan with a dishcloth once it´s done for 5 minutes. This will ensure the rice is fully cooked through.

Paella-Style Mushroom Rice

Key Ingredients & Cookware I used in this Recipe:
MY PAELLA PAN
SAFFRON I USED
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Paella-Style Mushroom Rice

Paella-Style Mushroom Rice
5 from 1 vote
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Paella-Style Mushroom & Roasted Red Bell Pepper Rice

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • 1 small onion
  • 6 cloves garlic
  • 8 button mushrooms
  • 8 baby portobello mushrooms
  • 2 jarred roasted red bell peppers
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 2 tomatoes
  • 3 cups vegetable broth 710 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 cup Spanish round rice 220 grams
  • 1 sprig fresh rosemary
  • pinch sea salt
  • dash black pepper

Instructions

  1. Finely chop the onion, roughly chop the garlic, thinly slice the roasted peppers, finely grate the tomatoes and wash & pat dry the mushrooms and then cut into 1/4 inch (.635 cm) thick slices

  2. Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil

  3. After 1 to 2 minutes add in the chopped onion & garlic, mix with the olive oil, after 2 minutes and the onions are translucent, add in the sliced mushrooms, continue to mix with the olive oil

  4. Once the mushrooms are lightly sauteed, about 3 minutes, add in the sliced roasted peppers and 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

  5. After 3 minutes and the tomatoes have thickened up, add in 3 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise to a high heat and bring to a boil, then add in 1 cup round rice, give it one final mix so everything is evenly distributed and add in the sprig of fresh rosemary, do not mix the rice again

  6. After 9 to 10 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, simmer for 5 minutes or until all the broth has been absorbed, then turn it up to a medium-high heat and go for 2 minutes, this is to achieve the soccarat, the famous layer of caramelized burnt rice underneath, then remove from the heat, cover the pan with a dishcloth and let it sit for 5 minutes, then uncover and serve, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

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11 Comments

  1. Glenys

    Paella style mushroom rice
    Just made this. Delicious! Took me back to holidays in Spain. Enjoyed it with a glass of fino and a salad. Love your recipes, Albert.

    29 . Jul . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      29 . Jul . 2022
  2. Bill Smith

    Love your dishes mate, found you after a search on youtube watched one video and got hooked.
    Keep the inspiration coming mate.

    25 . Jul . 2022
  3. Jason Smith

    Mate I live in Queensland Australia and came across your channel by mistake looking for Paella instructions on you tube, best good luck find I have come across on the tube, your recipes are so easy and we love making them….keep them coming mate.
    Cheers.

    25 . Jul . 2022
    • Spain on a Fork

      Happy to hear that!!! Thanks for the comment 🙂 Much love

      25 . Jul . 2022
  4. Tonie

    5 stars
    FANTASTIC! I have just enough for a quiche in the morning!

    20 . Jul . 2022
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love

      21 . Jul . 2022
  5. Ramya

    cant wait to make this soon for me i never had paella style mushroom rice before i love mushrooms soooooooooooooo much perfect for my after office meals love your recipes as always brightens up my day everyday after work

    20 . Jul . 2022
    • Spain on a Fork

      Sounds great Ramya!!! Much love 🙂

      21 . Jul . 2022
  6. gws

    Hi
    I love your recipes, but, 220 g rice for two people?? The two of us, admittedly in our 70’s, would only have 90g, at most, between us. It used to be 125 g when young, so 220g seems like an enormous amount.
    But do keep making these great videos with the fabulous music.

    20 . Jul . 2022
    • Spain on a Fork

      1/2 cup per person is 110 grams of Spanish round rice, that is usually the norm here in Spain, but you can adjust to your liking 🙂 much love

      21 . Jul . 2022

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