Paella with Mushrooms and Shrimp

Risotto | Spanish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Paella with mushrooms and shrimp

Ingredients

Rice - 8.8 oz
Peeled Cooked Shrimp - 8.8 oz
Olive Oil - 0 fl oz
Fresh Mushrooms - 10.6 oz
Ocean salt - to taste
Ground Black Pepper - to taste
Onion - 1 head
Soy Sauce - 2 fl oz
Grated Pecorino Pepato Cheese - 5 teaspoons
Spices - to taste
Garlic - 5 cloves

Step by Step guide

Step 1

Clean the mushrooms, slice them, and sauté in a skillet with onions in olive oil until the liquid has evaporated and the mushrooms are golden brown. Season with salt, pepper, and add spices.

Step 2

Boil the previously soaked and rinsed rice separately for about 15 minutes. I recommend using a steamer, but if you don't have one, you can also use a regular pot.

Step 3

Thaw the peeled shrimp. I do not recommend boiling or pouring boiling water over them to thaw, as this can make them rubbery.

Step 4

When the mushrooms are ready, add the shrimp and stir for a couple of minutes until they turn golden. Then, add the cooked rice and soy sauce, mixing everything thoroughly. Add the grated Parmesan cheese, sprinkle with spices again, mix well, cover with a lid, and let it simmer on low heat for a couple of minutes.