Eosinophilic Esophagitis Friendly Classic Mushroom Paella
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Learn more →Ingredients
4 servings
- 4 cups vegetable broth
- ½ tsp saffron threads
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- 1 can (14 oz) crushed tomatoes
- 1 lb mixed mushrooms (cremini, shiitake, and oyster), roughly torn or sliced
- 1 ½ cups bomba or calasparra rice
- ½ cup dry white wine
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
Warm the vegetable broth in a small saucepan over medium-low heat until steaming but not boiling. Add the saffron threads, stir once, and remove from the heat. Let steep for at least 10 minutes while you prepare the sofrito.
- 2
Heat the olive oil in a 12-inch paella pan or wide, shallow skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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