Secret paella with mushrooms
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
- Chop the Iberian secreto and mark it with a drizzle of olive oil in the paella . Booking.
- Chop the onion and garlic with the help of the Tefal Ingenio manual chopper . Wash and cut the green beans into small strips.
- Sauté everything for about fifteen minutes in the same oil.
- Add the mushrooms and cook for another five to ten minutes.
- Add the rice and fry it a little with the vegetables to remove the starch.
- Add the broth in the proportion of two parts for each part of rice, the Kitchen Craft steel measurers can help you.
- Season with salt and pepper and cook for 20 minutes over medium heat.
- When five minutes remain, add the secret bits.
- 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
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