We made this secret rice with mushrooms for the first time on a Saturday on vacation. Since then we have already repeated it a few times because it is a very complete dish that everyone likes and I am happy to be able to bring it today, to pay homage to the next World Paella Day , on September 20.

I usually prepare it in an iron pan because it distributes the heat very well and the rice cooks better. I have had De Buyer's Carbone Plus for some time now and the results are impeccable, surely thanks also to cooking in a natural iron pan, free of non-stick agents.

In addition, it is so pretty that I love to bring it to the table and serve from the center. It is a piece not only for cooking, but also for teaching and even for showing off in a visible place in the kitchen.

Carbone Plus De Buyer iron paella pan and Revol porcelain plate

Ingredients

  • 400 g rice, or four cups
  • 2 Iberian secreto fillets
  • ½ onion
  • 2 garlic cloves
  • 200 g of mixed mushrooms
  • 6 or 7 green beans
  • 750 ml of meat broth
  • Extra virgin olive oil
  • A few sprigs of thyme (optional)
  • Pepper and salt

Preparation

  1. Chop the Iberian secreto and mark it with a drizzle of olive oil in the paella . Booking.
  2. Chop the onion and garlic with the help of the Tefal Ingenio manual chopper . Wash and cut the green beans into small strips.
  3. Sauté everything for about fifteen minutes in the same oil.
  4. Add the mushrooms and cook for another five to ten minutes.
  5. Add the rice and fry it a little with the vegetables to remove the starch.
  6. Add the broth in the proportion of two parts for each part of rice, the Kitchen Craft steel measurers can help you.
  7. Season with salt and pepper and cook for 20 minutes over medium heat.
  8. When five minutes remain, add the secret bits.
  9. Remove from the heat, cover with a cloth for a couple of minutes, lift and serve, garnishing with a few sprigs of thyme.

A very easy recipe that I am sure will succeed this fall at home. When the seasonal mushrooms start to arrive, it will be a real spectacle.

Iron Paella Pan Carbone Plus De Buyer and Revol porcelain plate

Author of the recipe: Beatriz from To Be Gourmet

Comments

Carmen said:

Espectacular el arroz!!!!!
Fácil, facil y delicioso.

Julio said:

Que buena pinta!!

Muy buenas, tengo una duda con los tiempos:
Agrega el caldo en la proporción de dos partes por cada parte de arroz, te puede servir de ayuda los medidores de acero de Kitchen Craft. Salpimienta y deja cocer 20 minutos a fuego medio.
Cuando queden cinco minutos añade los trocitos de secreto.
Rectifica de sal y deja que se haga todo unos 20 minutos a fuego medio.

Lo dejas todo en total 40 minutos??

María said:

¿en total son 35 minutos para el arroz? 15’, añadimos el secreto, y 20’ más… Parece mucho

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