Ingredients
- 1 red bell pepper (sliced)
- 1 onion (diced)
- 4 cloves of garlic (minced)
- 250g of mushrooms (quartered)
- 1 courgette (half circles)
- 1 can of diced tomato cubes
- 1 tbsp of smoked paprika
- 1 tsp of chicken spices
- 1 tsp of salt
- .5 tsp of black pepper
- .5 a lemon of lemon juice
- 250g of Paella rice
- 1 cup of green peas
Steps
Cooking the mushrooms
Heat a skillet, once warm add a splash of water and cook the mushrooms. This will steam the mushrooms before they release all their moisture. Once the liquid has evaporated add some oil to finish sauteing the mushrooms. Once done set the mushrooms aside.
Create the flavor base
Add some oil into the same pan used for for mushrooms and saute the onions/bell pepper until translucent. Ass the diced tomatoes, Cook the tomatoes out until no additional liquid left and add the mushrooms back.
Cooking the rice
Add the rice and stir for a few more minutes to toast it and add the broth. Stir once more to mix everything together well. After this stir as little as possible. Finally add the courgettes and layer them on top of the Paella.
Turn up the heat and let the broth cook down until the rice is cooked. Once reduced, turn the heat up high to get charring on the bottom of the rice but only for half a minute at best. Finally, turn off the heat, cover skillet and let it steam itself to completion.