Paella with mushrooms, kale and eggs
4 servings
60 minutes
Mushroom, kale, and egg paella is an unusual interpretation of a traditional Spanish dish. Historically, paella originated in Valencia and was a meal for peasants who used available ingredients. In this version, classic paella takes on the rich flavor of forest mushrooms, the bitterness of sautéed kale, and the tenderness of baked eggs. White mushrooms and champignons create a deep aroma complemented by fresh herbs and olive oil. This dish combines vibrant flavors and textures, from the crispy crust at the bottom of the paella to the softness of the eggs. It is perfect for a cozy family dinner or festive table.
1
Place the white mushrooms in a medium-sized bowl and pour in 1 cup of boiling water; let it steep for 30 minutes. Line a fine sieve with 2 layers of paper towels and place it over a medium-sized bowl; pour the water with the mushrooms into the sieve (the finest mushroom particles will remain on the towels). Set aside the water in which the mushrooms were soaked.
- Dried porcini mushrooms: 30 g
- Chili pepper: 1 piece
2
Heat oil in a large ovenproof skillet or baking dish over medium heat. Sauté onion, carrot, and celery, stirring occasionally, until softened, about 5-7 minutes. Add mushrooms, parsley, thyme, pepper, salt, white mushrooms and the water they soaked in (6 cups of water). Bring to a boil, reduce heat and simmer for 30 minutes.
- Olive oil: 7 tablespoons
- Onion: 2 heads
- Carrot: 1 piece
- Celery stalk: 1 stem
- Champignons: 1150 g
- Parsley: 70 g
- Fresh thyme: 4 sprigs
- Ground black pepper: 1 teaspoon
- Salt: 1 teaspoon
- Dried porcini mushrooms: 30 g
3
Strain the broth into a clean pot (should yield about 6 cups) and keep it on very low heat to prevent cooling. It can be prepared in advance: The broth can be made up to 4 days before the dish. Cover with a lid and refrigerate. Reheat before use.
4
Preheat the oven to 220˚C. Heat 2 tbsp of oil in a pan over medium heat. Sauté the mushrooms, stirring occasionally, until they release their juice (about 4 minutes). Continue cooking the mushrooms until the liquid evaporates and they brown for another 5-7 minutes; season with salt and pepper, transfer to a plate.
- Olive oil: 7 tablespoons
- Champignons: 1150 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
5
Add 2 tablespoons of oil to the pan and sauté the onion, bell pepper, and hot pepper, stirring frequently, until soft (about 3 minutes). Add the herbs and continue to sauté for about 30 seconds until a pleasant aroma appears; season with salt and pepper.
- Olive oil: 7 tablespoons
- Onion: 2 heads
- Red sweet pepper: 1 piece
- Chili pepper: 1 piece
- Parsley: 70 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
6
Add the rice and sauté, stirring continuously for about 3 minutes until the rice is translucent. Add the wine and simmer, stirring until the liquid evaporates (about 2 minutes). Transfer the mushrooms to the pan, add 1 tsp of thyme, pour in mushroom broth to cover the rice, and season with salt and pepper. Simmer the rice without stirring and adding broth as needed until al dente and all liquid is evaporated (15-20 minutes). When adding broth, shake the pan to distribute the liquid evenly.
- Round rice: 1.5 glass
- Dry white wine: 1 glass
- Champignons: 1150 g
- Fresh thyme: 4 sprigs
- Tarragon: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
7
Continue to fry the paella for 6-8 minutes, occasionally rotating the pan to ensure even heating, until a crust forms on the edges and bottom (you will smell the toasted rice and hear a characteristic crackling sound).
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 simmer the kale, stirring until fully cooked for another 5 minutes. Top it over the paella.
- Olive oil: 7 tablespoons
- Parsley: 70 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Chili pepper: 1 piece
9
Make 4 small indentations in the paella and crack 1 egg into each. Move the pan 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 hot pepper. Serve in the pan.
- Chicken egg: 4 pieces
- Parsley: 70 g
- Fresh thyme: 4 sprigs
- Olive oil: 7 tablespoons
- Chili pepper: 1 piece