1 lb. seasonal mushrooms, any but portobello or shitake are recommended
3 1/8 cups vegetable stock
1 10 oz Spanish saffron
pinch of course pimenton
salt
Instructions
Heat the olive oil, sauté the chopped vegetables.
When tender, add pimenton and fry for 1 minute.
Add the stock, saffron and simmer for 5 minutes. Check for salt, then add the rice.
When it is nearly ready, remove from the heat and leave to rest for 5 minutes.
Originally Submitted
10/31/2011
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You can add this Paella de Otono/ Fall Vegetable Paella recipe to your own private DesktopCookbook.
