Paella with mushrooms and shrimps
4 servings
60 minutes
Mushroom and shrimp paella is a delightful dish of Spanish cuisine inspired by traditional Valencia recipes. It harmoniously combines tender shrimp, aromatic mushrooms, and spicy seasonings to create a rich flavor and intense aroma. Unlike classic seafood paella, this version features a depth of mushroom flavor and a light creaminess from grated Parmesan. Each spoonful of this dish is a meeting with the warmth of Mediterranean shores where fresh seafood meets simple yet exquisite ingredients. Paella is perfect for cozy family dinners or festive gatherings, enhancing the atmosphere of home comfort. It is served hot with a light garlic aroma that adds completeness to the dish. Olive oil, soy sauce, and spices enrich the taste while the rice remains soft and infused with all the shades of this magnificent combination.
1
Wash the mushrooms, slice them, and sauté in olive oil with onions until the liquid evaporates and the mushrooms are golden. Add salt, pepper, and spices.
- Fresh button mushrooms: 300 g
- Onion: 1 head
- Olive oil: 15 ml
- Sea salt: to taste
- Ground black pepper: to taste
- Spices: to taste
2
Boil the soaked and rinsed rice separately for about 15 minutes. I recommend using a steamer, but if you don't have one, you can use a regular pot.
- Rice: 250 g
3
Thaw the peeled shrimp. I do not recommend boiling or pouring boiling water on them, as they become rubbery afterward.
- Peeled shrimp: 250 g
4
When the mushrooms are ready, add the shrimp, stir for a couple of minutes until browned, then add the cooked rice, soy sauce, mix everything thoroughly, add grated parmesan, sprinkle with spices again, mix, cover with a lid, and let it simmer on low heat for a couple of minutes.
- Fresh button mushrooms: 300 g
- Peeled shrimp: 250 g
- Rice: 250 g
- Soy sauce: 60 ml
- Grated Parmesan cheese: 5 tablespoon
- Spices: to taste
5
Press the garlic, turn off the heat, cover with a lid, and let it sit for 2 minutes. It can be served on the table.
- Garlic: 5 clove
