Oyster Mushroom Paella
When cooking paella with natural gas or over an open flame, use a paella pan—called a paellera in Spanish. If you’re using a flat top stove or coils, cook your paella in a cast-iron skillet or a deep, heavybottomed pan.
SERVES 4
1 cup room-temperature dry white wine
1 teaspoon saffron threads
3 tablespoons olive oil, divided
1 pound oyster mushrooms, separated from clusters
4 asparagus spears, cut into quarters
1 small yellow onion, julienned
1 medium red bell pepper, seeded and julienned
3 cloves garlic, minced
2 large Roma tomatoes, diced
1 teaspoon smoked paprika
2 cups uncooked paella rice (or Arborio rice), rinsed and drained
½ teaspoon salt
⅛ teaspoon black pepper
4 cups vegetable broth
4 whole canned or jarred artichoke hearts
½ cup frozen peas
1 large sprig fresh rosemary
1 lemon, cut into quarters
1. Into a measuring cup, add wine and saffron threads. Let steep.
2. Into a paella pan or large cast-iron skillet over medium-high heat, warm 2 tablespoons oil. Add mushrooms and sauté 5 to 7 minutes or until browned. Remove from pan and set aside.
In the same skillet, add remaining oil and sauté asparagus, onion, and bell pepper for 4 to 5 minutes or until onion is translucent. Add garlic, tomatoes, and paprika,
