Mushroom Paella
Ingredients
- 600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
- 250g Spanish rice
- 250g Flat Mushrooms sliced (3 medium or 2 large)
- Chives for garnish
- 2 Button Mushrooms thinly sliced
- 2 radishes thinly sliced
- 50g grated manchego cheese
- 1 lemon, cut into wedges, to serve
- 2 large ripe oxheart tomatoes, roughly chopped
- 2 large roasted red capsicums from jar (piquillo)
- 3 portobello mushrooms, ripped into pieces
- 4 cloves garlic, peeled
- ½ bunch parsley
- ½ bunch chives
- 25ml olive oil
- 1 pinch saffron threads
- 1 tablespoon smoked paprika
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