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.
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.
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.
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.
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Watch the Video Below on How to Make this Paella-Style Mushroom Rice
Paella-Style Mushroom & Roasted Red Bell Pepper Rice
- 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
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
Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil
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
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
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
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!
Get the Saffron Threads I used to make this Recipe
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