Go Back
–+ servings
mushroom and fennel fat rice paella

Mushrooms and Fennel Fat Rice Paella

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Print Recipe Pin Recipe

Servings

8 Servings

Ingredients

  • Extra virgin olive oil
  • 4 shallots sliced 
  • 1 large leek white parts only, sliced 
  • 2 red peppers seeded and sliced thinly 
  • 2 fennel bulbs sliced (fronds reserved for garnish) 
  • 2 dried ancho chiles seeded, soaked in hot water, and roughly chopped or 1 tablespoon ancho chili powder 
  • 6 plum tomatoes roughly chopped, or 1 can whole tomatoes and their juice, roughly chopped 
  • 8 large garlic cloves minced 
  • 1 pound mushrooms sliced 
  • 3 teaspoons smoked paprika pimenton 
  • 1 teaspoon saffron threads 
  • Big pinch of crushed red pepper optional 
  • 2 cups dry white wine 
  • 3 cups vegetable broth or water 
  • 2 cups arborio rice rice used for risotto 
  • 15 - ounce can chickpeas drained and rinsed 
  • 1 handful of flat-leaf parsley chopped 
  • 1 cup Kalamata olives 
  • 1 pint grape tomatoes 
  • 1 lemon sliced thinly sliced into rounds 
  • Kosher salt 
  • Freshly ground black pepper 

Instructions

  • Preheat oven to 350°F or preheat grill to medium. 
  • Coat a large saute pan, wok, paella pan, or cast iron skillet generously with oil, and heat over a medium flame. Add shallots, leek, red peppers, and fennel, and cook for 20 minutes until very soft and beginning to brown. 
  • Add anchos and tomatoes. Continue cooking, stirring occasionally, until most of water has cooked out of the sofrito and the mixture is thick and fragrant. Add garlic and continue cooking for 1 to 2 minutes until softened. 
  • Push the sofrito to the side of the pan and add a bit more oil. Sauté mushrooms until browned. Combine sofrito and mushrooms. 
  • Add smoked paprika, saffron, crushed red pepper, and wine. 
  • Add rice, broth and stir to combine. (This is the last time you will stir the dish, so make it count!) 
  • Cover with foil or a lid and decrease the heat to medium low. Once the rice is swollen and tender, 20 to 30 minutes, scatter chickpeas, parsley, olives, tomatoes, and lemon slices across the top. If the rice is still firm, you may need to add a bit more liquid, so feel free to drizzle more broth in and continue cooking. 
  • Keep warm until ready to serve.