Paella with Shiitake Mushrooms
Servings
4 Servings
Ingredients
- 500 grams 2 cups wholenBasmati rice
- 2 leeks sliced into rounds
- 2 celery stalks chopped
- ½ package hijiki soaked in water
- 4 cloves garlic chopped
- 1 red bell pepper diced into small cubes
- 1 large tomato peeled and diced
- 100 grams 3 ½ ounces tofu
- 10 fresh Shiitake mushrooms
- 4 king oyster mushrooms
- 2 teaspoons olive oil
- 1 tablespoon course Atlantic sea salt
- 2 tablespoons soy sauce
- ½ teaspoon curry powder
- 2 tablespoons grated ginger root
- ½ teaspoon chili powder
- 1 teaspoon ground black pepper
- 20 saffron threads soaked in ¼ cup hot water
- 3 cups vegetable broth or water
- 1 cup chopped cilantro
Instructions
- Preheat oven to 180°C (350°F).
- Dice tofu and mushrooms, and marinate in soy sauce, ginger, and curry for 1 hour.
- Soak rice in tap water for 30 minutes, drain and leave to dry in colander.
- Roast saffron threads in the paella pot for 3 minutes. Remove and set aside in a small bowl.
- Add leeks and garlic to pot and sauté in olive oil until lightly browned. Add rice, vegetables, spices, and saffron threads.
- Mix and add broth or water. Bring to the boil, lower the heat and simmer for 7 minutes.
- Place in oven and bake for 20 minutes.
- Add tofu and mushrooms and bake for an additional 10 minutes.
- Garnish with chopped cilantro and serve.