Classic vegetable paella with mushrooms. Vegetable paella with mushrooms - a step-by-step recipe with cooking photos For vegetable paella, we need

Paella can be safely considered the hallmark of Spain; this dish is known in all corners of the globe. Today we will cook one of its simplest options - with fried mushrooms. Despite the minimum number of ingredients, the dish turns out to be very tasty and satisfying, and the absence of meat makes mushroom paella indispensable for vegetarians and on fasting days.

Prepare all the necessary ingredients for the mushroom paella. Peel the onions and carrots, wash them together with peppers and herbs under running water, dry them. Clean the mushrooms with a clean kitchen sponge. I took a couple of large portobellos, but any available fresh mushrooms will do.

Fry a few whole slices of mushrooms in a minimum amount of olive oil to decorate the finished dish.

Cut the rest of the mushrooms into thin slices, fry on both sides until golden brown.

Carefully remove the mushrooms from the pan to a dish, fry finely chopped onions and grated carrots in the same oil until soft.

Peel the bell pepper from seeds and stalk, cut into small cubes, add to the pan, hold for 5 minutes.

Pour in the rice, do not rinse the paella rice. Pour in the wine, cook the rice for 5 minutes over low heat until the wine has evaporated. If you cook during the fasting period, then wine can be excluded.

Now add half the broth, cover the pan with a lid, simmer for 7-10 minutes, the liquid will evaporate completely during this time.

Add remaining broth, salt, pepper to taste and fried mushrooms. Stir gently, cover the pan with a lid and simmer for another 5-7 minutes, until the rice is fully cooked. Stir the paella only once, at this stage.

When the broth has completely evaporated and the rice is cooked, divide the paella with mushrooms into portions.

Garnish with sliced ​​sauteed mushrooms and parsley leaves and serve.

Simple and very tasty. Enjoy.

contains onion
suitable for vegans

At one time, the Italians smeared a simple tortilla with tomato sauce, sprinkled it with cheese, baked it, called it a short word ... and now every town and even the most remote village on the outskirts of the world has its own pizzeria. The Spaniards did not let us down either: they threw everything that was at hand into the rice pan, fried it, stewed it, called it the beautiful word “paella” ... and now this dish is known and adored all over the world.

Eh, that would also be something to flop somewhere, mix, name sonorously and finally find the long-awaited fame and worldwide recognition. In the meantime, no one knows about us, we will use the fruits of someone else's resourcefulness, in the sense of preparing a chic vegetarian paella with vegetables and mushrooms. And enjoy!

For vegetable paella we need:

• 1 glass of rice;
• 200 grams of mushrooms;
• 200 grams of green beans (fresh or frozen);
• 200 grams of green peas (fresh or frozen);
• 1 tomato;
• 1 onion;
• 1 carrot;
• 2.5 glasses of water;
• 2 tbsp soy sauce;
• 2 tbsp olive oil;
• 1/4 tsp turmeric;
• salt to taste.

My mushrooms were cooked in advance, for those who don’t, we start with mushrooms, for those who have, we start with onions. In olive oil, fry finely chopped onion for a couple of minutes along with turmeric and a pinch of salt.

We cut the carrots into cubes and send them to the onion - let them fry together for about five minutes.

Then pour the beans and peas into the pan, add the diced tomato and pour in the soy sauce. Let the vegetables cook together for another five to seven minutes.

While the point is, cut the boiled mushrooms into large slices.

Finally, rice appears on the scene. And immediately goes straight to the vegetables along with the mushrooms.

Now pour water into the pan, close the lid and leave the paella to gurgle until all the liquid is absorbed (approximately 20 minutes). It is not necessary to stir the contents of the pan, even so - DO NOT NEED AT ALL. Waiting sir…

When the liquid on the surface is no longer visible, turn off the heat and cover the pan with a warm towel or a special heating pad for literally five minutes. That's all! The job is done, the paella is ready.

For my taste, this combination of vegetables gives our vegetarian paella a certain resemblance to a traditional seafood paella. Next time, to enhance the effect, I will add a teaspoon of dried kelp. And you can try if you want. Bon appetit!

If you have one and a half to two hours of free time and want to cook something tasty and experiment with the possibilities of rice, then you can try cook vegetable paella with mushrooms. And it seems at first glance that it is boring - another rice with vegetables, but ... Paella, properly cooked, is something special, fragrant, light, satisfying, tasty and melting in your mouth. Still, this recipe is from European cuisine. Europe is rich in delicious dishes, remember, with, and much more.
For some reason, many dishes of European cuisines, which are widely known in the world, were born in the communities of the poor, when everything that was at hand interfered in order to somehow soak. This is both Greek salad, and paella was no exception. Originally, paella is a dish of the inhabitants of Valencia, when everything that was and what was rich (seafood, poultry, vegetables) was mixed with rice and cooked on an open fire in special pans of the same name - pael.
Paella has several important and mandatory components, and everything else may vary depending on your imagination, season and culinary preferences:

1. paella pan (for lack of any wide pan with a thick bottom and high sides so that your paella does not turn into a terrible mess called rice porridge)
2. rice - and not just any rice, but a special variety. These are usually round-grained varieties that are able to absorb the taste of the broth, do not boil soft and are not sticky. Do not use regular rice or long grain rice for paella. It is better to use Arborio (easy to find in the supermarket). Paella rice is not pre-washed, otherwise there is a risk that rice porridge will turn out.
3. broth - paella is necessarily cooked in broth (this is why it is not so fast to make paella without a pre-prepared broth)
4. saffron is an indispensable component of paella (in extreme and rare cases, its conencho can be replaced with turmeric). Gives not only an appetizing color, but also a unique aroma
5. olive oil - real, fragrant, first cold pressed.

paella ingredients

1. 500 ml vegetable broth (water, cabbage, peppers, carrots, spices)
2. 300 gr Arborio rice
3. Seasonal vegetables (tomato (2 pcs), eggplant (1 pc), zucchini (1 pc), young cabbage (one third of a small sprig), sweet pepper (1 pc), mushrooms - 200-300 gr)
4. Olive oil, 3-4 tablespoons for sauteing vegetables
5. pinch of saffron (or 1/2 teaspoon turmeric)

Cooking vegetable paella

A few words about the cooking technology, which can be conditionally divided into several stages:

1. Preparing the broth - we take the vegetables that we have and it’s not very a pity, because. we will then throw them away (carrots, several leaves of cabbage, sweet peppers, greens, if there is celery - you can also use it) and put it in 700 ml of cold water and put it all to cook under the lid, reducing the heat after boiling. Also, after boiling, add spices (black peppercorns, bay leaf, dill, parsley, rosemary). Cook until the vegetables are ready, salt to taste at the end. Important: if you want a delicious broth, then the vegetables must be put in cold water, then they will give all their flavor to the water; if, on the contrary, you need tasty vegetables, then throw them into the already boiling water. As the broth was turned off - you need to add saffron to it. And leave the broth to rest.

While the broth is cooking, let's take care of the vegetables ...

1. Beforehand, all of them must be cut into cubes of the same (+/-) size, or chopped in the case of cabbage, for example. A little about vegetables - in principle, choose any that you like. Of the mandatory, perhaps, there are only tomatoes, and it is unlikely that you will put potatoes in paella. Pour olive oil into a heated frying pan and begin to brown the vegetables. The sequence, of course, depends on the length of the required cooking time - in this case, first pepper, then eggplant along with mushrooms, then zucchini along with young cabbage. We bring the vegetables to a state of semi-readiness, add the tomato, stir.
2. Immediately after the tomato, add the rice. Fry it all over medium heat for 2-3 minutes, do not even stir the contents of the pan, but shake it. Pour in the broth so that it is 1 finger more than rice (approximately, because of course everything will depend on your pan). Approximately 400 ml of broth will be required, about 100 ml. you can add in the process, so as not to overdo it right away. We translate the gas to almost the smallest and the paella is stewed. At the same time, paella should not be disturbed, especially when the rice has almost absorbed the liquid. The paella also does not need to be covered with a lid. Just if necessary, you can add a little broth (of course, ideally with the proportion to guess from the very beginning).
3. When the rice is in the Aldente state (quite a bit until it is fully cooked), while the rice should absorb all the moisture, you need to turn on the burner at almost full power for literally 1-2 minutes (carefully so as not to burn). The hallmark of paella craftsmanship is the crust that comes from cooking and not stirring. That's it, turn off the burner, cover the paella with a lid and let it stand for 15-20 minutes (during this time, the aldente rice will turn into fully cooked, and the moisture that could still remain will be absorbed).

The hardest part of this recipe is guessing the amount of liquid and keeping from stirring.

- one of the traditional and favorite dishes in Spain, quite widely known outside of this country. The basis for paella is rice, which the Spaniards, not without reason, appropriated the title of culinary treasure. In the process of cooking, meat, fish, vegetables are added to rice in various variants and combinations.

Today we want to bring to your attention a recipe for paella with mushrooms and shrimp. It seems that thanks to these exquisite components, the taste of the dish will receive new unique shades and special sophistication.

Ingredients for Paella with Mushrooms and Shrimp (for 4-5 servings):

• rice - 500 grams;
• shrimp - 20 pcs.;
• champignons - 10 pcs.;
• flour - 1 tbsp. spoon;
• sweet pepper - ½ pcs.;
• large ripe tomatoes - 2 pcs.;
• garlic - 2-3 cloves;
• medium bulb - 1 pc.,
• saffron - 1 thread;
• rosemary - 1 sprig;
• olive oil;
• a pinch of sugar, salt, paprika, black pepper.

For the broth:

• heads and shells of shrimp;
• 1.2 liters of water;
• 1 tomato;
• 2-3 cloves of garlic;
• 1 large onion;
• black peppercorns;
• 1-2 tablespoons unrefined olive oil.

Recipe for paella with mushrooms and shrimp:

• Release the shrimp from the shell, separate the heads, remove the intestinal canal, rinse well and set aside for now. Place the heads and shells in a pot of water, add the tomato and onion cut into four parts, garlic cloves, peas, salt to taste and a couple of spoons.
• Put the pot on high heat, bring the contents to a boil. Then reduce the heat to medium and continue to cook for at least half an hour. Strain the finished broth through cheesecloth or a fine sieve.
• Finely chop the onion and garlic, remove the seeds and finely chop the red bell pepper. Grate the tomatoes, add a pinch of sugar, salt and ground black pepper to the tomato pulp. Clean the mushrooms and cut into large slices.
• Pour a generous portion into the paella pan and heat over medium heat. First fry the pepper, as soon as it becomes soft, add the chopped onion. A little later, lower the garlic into the pan, and after a few minutes, grated tomato pulp, salt if necessary. Add champignons, a spoonful of flour to well-heated vegetables and, while stirring, continue frying for another 3-4 minutes. Lastly, add rice to the pan and simmer with vegetables for 4-5 minutes.
• Adding a thread of saffron to the contents of the pan, immediately pour in the strained hot. Season the paella with paprika, a sprig of rosemary and cook for about 10 minutes until the rice is cooked. About three minutes before removing the pan from the heat, put the shrimp in an almost ready dish. During this time, they will have time to boil, but will not lose their delicate texture. Now you need to let it brew for 5-6 minutes under a closed lid.
• When serving a dish, try to ensure that each plate has an equal amount of shrimp and mushrooms. We hope that your guests will fully appreciate the exquisite taste of this paella, rich in exquisite mushroom flavor combined with seafood.