Mushroom, Kale, and Egg Paella
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
4
Description
Mushroom, Kale, and Egg Paella
Ingredients
- Dried Porcini Mushrooms - 1.1 oz
- Olive Oil - 7 tablespoons
- Onion - 2 heads
- Carrot - 1 piece
- Celery stalk - 1 stalk
- Champignon Mushrooms - 40.6 oz
- Parsley - 2.5 oz
- Fresh Thyme - 4 sprigs
- Ground Black Pepper - 1 teaspoon
- Salt - 1 teaspoon
- Red Bell Pepper - 1 piece
- Garlic - 4 cloves
- Round Rice - 1½ cups
- Dry White Wine - 1 cup
- Tarragon - 1 teaspoon
- Chicken Eggs - 4 pieces
- Chili Pepper - 1 piece
Step by Step guide
Step 1
Place the porcini mushrooms in a medium bowl and pour 1 cup of boiling water over them; let steep for 30 minutes. Line a fine sieve with 2 layers of paper towels and place it over a medium bowl; pour the water with the mushrooms into the sieve (the smallest mushroom particles will remain on the towels). Set aside the soaking water.
Step 2
Heat the oil in a large oven-safe skillet or baking dish over medium heat. Sauté the onion, carrot, and celery, stirring occasionally, until softened, about 5–7 minutes. Add the champignon mushrooms, parsley, thyme, pepper, salt, porcini mushrooms, and the soaking water, along with 6 cups of water. Bring to a boil, reduce the heat, and let simmer for 30 minutes on low heat.
Step 3
Strain the broth into a clean pot (you should have about 6 cups) and keep it on very low heat to prevent it from cooling down. You can prepare this in advance: The broth can be made up to 4 days before preparing the dish. Cover and refrigerate. Reheat before use.
Step 4
Preheat the oven to 220˚C (428˚F). Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the mushrooms, stirring occasionally, until they release their juices (about 4 minutes). Continue to cook the mushrooms until the liquid evaporates and they are browned, another 5–7 minutes; season with salt and pepper, and transfer to a plate.
Step 5
Add 2 tablespoons of oil to the skillet and sauté the onion, bell pepper, and chili pepper, stirring frequently, until softened (about 3 minutes). Add the herbs and continue to sauté for about 30 seconds until fragrant; season with salt and pepper.
Step 6
Add the rice and sauté, stirring constantly, for about 3 minutes until the rice is translucent. Add the wine and simmer, stirring, until the liquid evaporates (about 2 minutes). Return the mushrooms to the skillet, add 1 teaspoon of thyme, pour in the mushroom broth to cover the rice, and season with salt and pepper. Cook the rice, without stirring and adding broth as needed, until al dente and all the liquid has evaporated (15–20 minutes). (When adding broth, shake the skillet to distribute the liquid evenly.)
Step 7
Continue to cook the paella for 6–8 minutes, occasionally rotating the skillet to heat the dish evenly, until a crust forms at the edges and on the bottom (you will smell the toasted rice and hear a characteristic crackling).
Step 8
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the kale, season with salt and pepper, and sauté, stirring, until partially cooked. Add ¼ cup of water and steam the kale, stirring, until fully cooked, about 5 more minutes. Place on top of the paella.
Step 9
Make 4 small indentations in the paella and crack 1 egg into each. Transfer the skillet to the oven and bake for 8–10 minutes until the whites are set. Sprinkle the paella with parsley and thyme, drizzle with olive oil and chili pepper. Serve in the skillet.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.