Mushroom Paella With Kale And Quail Eggs Recipe

A pan with freshly prepared mushroom paella with quail eggs

If you ever wanted to organize a multi-cultural night for your friends and cook something extraordinary, now you can! How about a savory mushroom paella?

Go ahead and take a trip around the world without leaving the comfort of your kitchen. Indulge in the amazing Spanish cuisine with this Valencian paella – a delicious and nutritious rice dish with fresh quail eggs and mushrooms! Also, make sure to scrape some of the crisp layer of rice that forms on the bottom of the pan – it’s the best part of any paella!

Ingredients

Mushroom Stock
  • 30g or 1 ounce dried porcini mushrooms
  • A tablespoon cold-pressed, organic olive oil
  • 6 shallots, chopped
  • A big carrot or 2 smaller ones, chopped
  • A celery stalk, chopped
  • 500g or a pound crimini mushrooms, coarsely chopped
  • 6 sprigs fresh flat-leaf parsley
  • 4 sprigs fresh thyme
  • A pinch of black peppercorns
  • A teaspoon pink Himalayan salt with Provence herbs
Paella and Assembly
  • 6 tablespoons cold-pressed, organic olive oil, divided
  • 700g or 1,5 pounds Crimini mushrooms, quartered
  • Pink Himalayan salt with Provence herbs and freshly ground black pepper
  • 6 shallots, very finely chopped
  • Half a red bell pepper, very finely chopped
  • Half a poblano chile, seeds removed, very finely chopped
  • 4 cloves garlic, crushed to a paste
  • 130g or a cup and a half short-grain Spanish rice
  • 50ml or a cup dry white wine
  • One teaspoon chopped fresh basil (keep more for serving)
  • 1 bunch small kale, without ribs and stems, leaves coarsely chopped
  • 20 quail eggs
  • A quarter of a cup chopped fresh parsley

HOW TO COOK MUSHROOM PAELLA WITH KALE AND QUAIL EGGS:

Mushroom stock

1. Start this lovely mushroom paella dish with the porcini mushrooms. Put them in a medium-sized bowl and cover them with 250ml or 1 cup of boiling water. Now, let them sit for half an hour.

2. After that, line a fine-mesh sieve with a couple of layers of paper towel and set it over another medium-sized bowl (the paper towel layers will help catch any grit from the mushrooms). Next, pour the mushroom mixture through and set the bowl aside.

3. Grab a saucepan and add a sprinkle of olive oil in it. Heat it just a little over medium heat. Next, throw in the shallots, carrots, and celery. Stir occasionally until the vegetables begin to soften. This should only take about 5-7 minutes.

4. It is time to add the crimini mushrooms, along with the parsley, basil, peppercorns, pink salt and the porcini mushroom mixture. Add 1,5 liters or 6 cups of cold water, then bring everything to a boil. Reduce the heat and let it simmer for half an hour. After that, strain the stock into a clean saucepan and keep warm over low heat.

Mushroom Paella and Assembly

1. Preheat the oven to 220°C or 425°F. Next, heat up 2 tablespoons of olive oil in a paella pan or skillet over medium-high heat.

2. Throw in the Crimini mushrooms and cook them. Toss them occasionally in order to release their liquid. This should take about 4 minutes. Continue to cook until the mushroom liquid evaporates and the mushrooms turn golden brown and tender. Season with salt and pepper and transfer the mushrooms to a plate.

3. Next, add two tablespoons of oil to a pan and cook the vegetables (the shallots with the bell pepper and the poblano chile). Stir often until they turn soft, for about 3 minutes. Then, add the garlic and cook, stirring until it becomes fragrant. This shouldn’t take longer than 30 seconds. Season with salt and pepper.

4. Add the rice and cook, stirring constantly to avoid burning it. Stir until it becomes translucent. This should take about 3 minutes. Next, add the white dry wine, stir and cook until it evaporates completely. This should take about 2 minutes.

5. Grab the mushrooms you set aside and put them in the pan. Stir in 1 tablespoon of basil and add the mushroom stock just to cover the rice. Season with salt and pepper. Cook, without stirring, adding the broth as needed to keep the rice moist while cooking. The rice is done when all the liquid is absorbed or until it is al dente. This should take about 15-20 minutes.

6. Continue cooking the mushroom paella until a crust called socorrat forms around the sides and bottom of the pan. You’ll know the crust has formed because the rice will smell toasted and make a crackling sound. This should take about 6-8 minutes.

Paella with Quail Eggs? Yes, please!

1. For the 3 final steps, heat up 2 tablespoons of olive oil in a large skillet over medium-high heat. Put the chopped kale in, season it with salt and pepper and cook, tossing it until it’s slightly wilted. Add 60ml or a quarter of a cup water to the skillet and continue to cook the kale until it’s completely wilted. Next, spoon over the mushroom paella.

2. Make 20 shallow divots in the mushroom paella and crack the 20 quail eggs into each one. Then place the pan into the oven and bake the paella for about 8-10 minutes, until the egg whites are just set.

3. Top the mushroom paella with parsley and more basil. Also, you can drizzle with Calabrian Chile Oil. Serve in the pan.

Serves 4.

 

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