Chestnut Free Tahini Mushroom Paella with Toasted Sesame
Total time1 hr 5 min
Prep time20 min
Cook time40 min
4.7(22)
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Learn more →Ingredients
4 servings
For the paella
- ¼ tsp saffron threads
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 can (14 oz) crushed tomatoes
- 1 ½ cups short-grain paella rice (such as bomba or calasparra)
- 3 ½ cups vegetable broth
- ½ cup dry white wine
- 8 oz cremini mushrooms, sliced ¼ inch thick
- 6 oz shiitake mushrooms, stems removed, caps sliced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp warm water
- 1 small garlic clove, finely grated
For serving
- 2 tbsp sesame seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
Combine the saffron threads with 2 tbsp of the warm vegetable broth in a small bowl and set aside to bloom for at least 5 minutes, until the liquid turns a deep golden-orange.
- 2
Heat a dry 12-inch paella pan or wide, shallow skillet over medium heat. Add the sesame seeds and toast, stirring frequently, for 2–3 minutes, until golden and fragrant, watching closely as they can brown quickly. Transfer to a small bowl and set aside.
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