There is nothing better than a great paella, and this Spanish Mushroom Paella is just that. Loaded with so many different layers of flavors, super easy to make and done in just 40 minutes.
What makes this paella so great, besides the flavors, is that the mushrooms add an incredible meaty texture. So whether you are a meat-eater or a vegan, this paella is guaranteed to make your tastebuds sing.
The secret to a great paella is using saffron and sweet smoked Spanish paprika. These 2 key ingredients are what give paella that authentic Spanish flavor. I also used Spanish round rice. Which you can substitute for medium grain rice or arborio rice.
TIPS & TRICKS to Make this Recipe: I used a 12-inch paella pan, but you can always use a regular frying pan. Though the cooking times will change, as well as the texture of the rice.
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Watch the Video Below on How to Make this Spanish Mushroom Paella | The Meatiest Vegetable Paella
Spanish Mushroom Paella | The Meatiest Vegetable Paella
- 6 button mushrooms
- 6 baby portobello mushrooms
- 15 green beans
- 1 tomato
- 1/2 onion diced
- 4 cloves garlic finely minced
- 1/3 cup extra virgin olive oil 78 ml
- 1/2 tsp sweet smoked spanish paprika 1.30 grams
- 1/4 tsp saffron threads .17 grams
- 1 cup round rice 200 grams
- 2 1/2 cups vegetable broth 590 ml
- sea salt & black pepper
- handful freshly chopped parsley
Cut 6 button mushrooms and 6 baby portobello mushrooms, each one into 4 evenly sized quarters, cut 15 green beans in half and finely grate 1 large tomato
Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the green beans and mix with the olive oil, after 2 minutes add in 1/2 onion finely diced and continue to mix with the olive oil, after 90 seconds add in the chopped mushrooms and continue to mix, 2 minutes later add in 4 cloves garlic finely miced and cook for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix until well mixed and then add in 1 cup round rice, mix until well combined, add in 2 1/2 cups vegetable broth, give it one final mix, after this step don´t mix the rice again, as it distrups the way the rice cooks
After 10 minutes and most of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for 3 to 4 minutes or until all the broth has been incorporated into the rice, then hit back to a medium-high heat and go for 75 to 90 seconds (to achieve the socarrat), remove the pan from the heat and cover with a dishcloth
After 5 minutes uncover the paella, sprinkle with freshly chopped parsley and serve at once, enjoy!
Get the Saffron Threads I used to make this paella
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