Spanishvegetariangluten-freevia groq
Andalusian Paella with Mushroom and Chestnut
A vegetarian paella recipe inspired by the flavors of Andalusia, featuring sautéed mushrooms and chestnuts.
⏱55 min🍽4 servings📊medium
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Ingredients
- ●1 cup Andalusian paella rice
- ●2 cups Mushroomssliced
- ●1 cup Chestnutscanned, drained
- ●2 tablespoons Olive oil
- ●2 cloves Garlicminced
- ●1 can, diced Tomato
- ●2 cups Vegetable broth
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Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the garlic and sauté for 1 minute.
- 3
Add the sliced mushrooms and sauté until they release their liquid and start to brown.
- 4
Add the chestnuts, diced tomato, and vegetable broth.
- 5
Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- 6
Add the Andalusian paella rice and stir to combine.
- 7
Cook for an additional 10-15 minutes, or until the rice is tender and the liquid has been absorbed.
- 8
Remove from heat and let rest for 5 minutes before serving.