Autumn Paella

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October 8, 2015


½ sweet onion, minced

1 cup fresh shishito peppers, pan–roasted

3 gloves vermouth garlic

3 tablespoons dry sherry

¼ cup dried tomatoes, cut to stripes

1 sweet chorizo, cut to rounds

½ cup green peas

½ lbs asparagus

1 carrots, cut to small cubes

1 cup mushrooms, sliced

¼ tablespoon saffron

3 cups mussels broth

2 cups Arroz Cebolla, short grain rice Valencia Rice.

salt to taste


In a small saucepan mix ½ cup dry vermouth, 1 tablespoon olive oil , pinch of salt and 6 pealed garlic cloves. Simmer for 20 min.



2In a paella pan heat 3 tablespoons olive oil and sauté the onion until translucent. Add the shishito peppers and pan roast them for 3 to 4 minutes.

3Add the 3 tablespoons dry sherry, vermouth garlic and the chorizo. Cook for another 3 minutes, until one side of the chorizo gets brown. Add 1 ½ cups of rice stir well, add salt and cook it for 3 minutes or until the rice gets translucent. Combine with the asparagus, green peas, carrots, mushrooms and 3 cups of mussels broth. Mix well all the ingredients.

4Cover the paella pan with foil and cook over low heat for 30 minutes, then remove the foil and add the mussels , cover the pan again with foil and cook for another 10 minutes or until the mussels open completely.

5The best way to serve the paella is in the pan it’s cooked in.


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