Wild Mushroom and Black Truffle Paella

Updated at: Sat, 03 Aug 2024 15:08:59 GMT

Step 1

Set paella pan, or frying pan on medium heat

Step 2

Drizzle 3/4 of olive oil into pan and allow to heat for one minute

Step 3

Add artichokes to pan

Step 4

Cook artichokes for 30 seconds on each side

Step 5

Remove artichokes from pan and put to side

Step 6

Place the carrots into the center of the pan in a circle shape

Step 7

Cook carrots for 4 minutes until they start to carmelize

Step 8

Move carrot to side of pan, but keep on heat

Step 9

Add onions and cook for 4 minutes until softened

Step 10

Place onions on side of pan with carrots

Step 11

Add mushrooms and cook for 2 minutes

Step 12

Mix all vegetables together in the pan and cook for another 2 minutes

Step 13

Deglaze the pan with wine and allow the liquid to reduce by 1/2

Step 14

Add tomato purée, mix well and simmer for 3 minutes to concentrate tomato

Step 15

Add rice into the sofrito mixture, mix well until all grains are evenly coated

Step 16

Pour all vegetable broth into the pan and slowly stir

Step 17

Turn temperature up to high heat

Step 18

Slowly stir the rice using only the point of the spoon with circular motions around the circumference of the pan for 6 minutes until thick

Step 19

Shake the pan in circular motions holding it at its handles for 30 seconds

Step 20

To make the socarrat (crunchy layer of rice), stop shaking and leave the pan on heat until it starts to smoke

Step 21

Turn off heat completely

Step 22

Decorate with artichokes , placed delicately on top of rice

Step 23

Place paella in 400 degree oven for 15 minutes

Step 24

Pair with a robust red wine

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