Paella De La Montaña
A rustic Spanish mountain-style rice dish featuring hearty meats and earthy mushrooms instead of seafood.
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Ingredients
- 2 cups Bomba rice
- 500 grams Chicken thighs, chopped
- 300 grams Pork ribs, small cut
- 100 grams Spanish Chorizo, sliced
- 250 grams Mixed wild mushrooms
- 1 liter Chicken broth
- 1/2 teaspoon Saffron threads
- 1 tablespoon Smoked paprika (Pimentón)
- 2 medium Grated tomatoes
- 3 cloves Garlic cloves, minced
- 100 grams Green beans
- 4 tablespoons Extra virgin olive oil
Instructions
- 1
Heat olive oil in a paella pan and brown the chicken and pork ribs until golden on all sides.
- 2
Add the chorizo and mushrooms, sautéing for 5 minutes until the mushrooms release their moisture.
- 3
Stir in the garlic and grated tomatoes, cooking until the liquid has evaporated and the mixture darkens (the sofrito).
- 4
Add the smoked paprika and the rice, stirring for 2 minutes to toast the grains and coat them in oil.
- 5
Pour in the hot chicken broth infused with saffron and add the green beans; stir once to distribute ingredients evenly.
- 6
Cook on high heat for 10 minutes, then reduce to low and simmer for another 8-10 minutes without stirring.
- 7
Increase heat to high for the final 2 minutes to create the 'socarrat' (caramelized rice crust) at the bottom.
- 8
Remove from heat, cover with a clean cloth, and let rest for 5 minutes before serving.
Nutrition per Serving
645
Calories
38g
Protein
52g
Carbs
32g
Fat
4g
Fiber
3g
Sugar
890mg
Sodium
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