A delicious paella using basmati brown rice for a healthier twist on a classic Spanish Dish
This deconstructed version of paella offers a healthier twist on the classic Spanish dish. First and foremost, while the final dish mirrors the taste of a classic Spanish Paella, the cooking method differs than traditional methods. Specifically, the method used in this deconstructed mushroom shrimps paella calls for roasting the mushrooms and the shrimps separately. Moreover, each of these ingredients develops its own robust and rich flavors. Imagine the superb charred roasted mushroom flavor and the garlicky and a tad bit spicy shrimps taste. What’s more the texture of each of ingredients is perfect, with less risk of overcooking.
Furthermore, traditional Spanish paella uses bomba rice. However, this deconstructed mushroom and shrimps paella adds a healthier twist with the use of Basmati Brown rice. Not only is the basmati rice nutty in flavor but the resulting texture comes out perfectly cooked with a slight al dente texture. Additionally, the recipe also calls for homemade shrimp stock, which enhances the overall flavor profile. Plus, the sofrito made from scratch adds freshness to the dish.
How to prepare this deconstructed mushroom shrimps paella and what’s the best cooking vessel or pan?
As mentioned earlier, the deconstructed mushroom shrimps paella is prepared in several main steps and each one is rather simple to do. First, simply season the mushrooms with aromatics and toss in extra virgin olive oil. The mushrooms are seasoned with salt, pepper, and thyme. Further, spread the mushrooms on a parchment lined sheet pan, pop them into a preheated oven and roast until slightly charred and tender.
Additionally, be it this deconstructed Mushroom shrimps paella or another version, make the sofrito from scratch. This, therefore, adds a depth of delicious freshness to the paella’s flavor profile. The flavorful tomato-based sauce, is made by blending onions, garlic, cilantro, and other ingredients. Importantly, fresh tomatoes are shredded on a box grater while the remaining sofrito ingredients are pureed in a mini food processor.
Importantly, the sofrito with spices cooks up beautifully in a cast iron pan or a paella pan, before adding in the basmati brown rice. Also, saffron threads, infused in homemade shrimp stock, adds another layer of flavor to the dish. Moreover the rice cooks over medium heat, uncovered, until it reaches a perfect al dente texture. Specifically, the basmati brown rice is a type of long grain slender grain and it does absorb the liquid and plump up perfectly in the paella dish. By the way, it’s so much more flavorful and healthier too.
How to bring the final dish into a harmonious and delicious blend!
An honorable mention goes to the English sweet peas which are added in during the last few minutes of the cooking process. And finally, shrimps seasoned with smoked paprika, salt, and pepper, then pan-fried with lots of fresh garlic and a small bit of red pepper flakes makes its way into the final step.
To wrap up, the deconstructed mushrooms shrimps paella, finishes with the roasted mushrooms and cooked shrimps. Simply add them to the finished paella rice mixture. Hence, creating a delicious and satisfying dish that is perfect for any occasion.
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Paella with Portobello-Mushrooms Shrimps
Equipment
- 1 Cast Iron Skillet or
- 1 mini food processor or
- 1 Vitamix blender optional
Ingredients
FOR THE MUSHROOMS
- 4 large Portobello mushrooms caps rinsed and dried. Halved and Sliced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly grond black pepper
- 5 -6 fresh thyme sprigs
- 2 tablespoons extra virgin olive oil
FOR THE SOFRITTO
- 1 medium onion peeled and roughly chopped
- 1 bay leaf
- 1 tablespoons fresh oregano leaves packed
- 6 – 8 cloves garlic peeled and roughly chopped
- 1 bunch fresh cilantro mostly leaves and soft stems
- 1 – 2 tablespoons extra virgin olive oil
- 3 vine ripened tomatoes Shredded
FOR THE PAELLA
- 3 tablespoons extra virgin olive oil
- 1 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup basmati brown rice rinsed thoroughly
- 1/2 teaspoon saffron bloomed in warm shrimps stock
- 1 1/2 cups shrimps stock homemade – recipe link below
- 1/4 – 1/2 cups English sweet peas fresh or frozen
FOR THE SHRIMPS
- 1 pound Colossal shrimps peeled and divined
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 – 3 Tablespoons extra virgin olive oil
- 10 -12 cloves garlic peeled and finely chopped
- 1/2 teaspoon red pepper flakes
Instructions
Preheat oven 425F/218C Degrees
Prepare and Roast Mushrooms
- Line a half sheet pan with parchment paper. Add the sliced mushrooms, salt, freshly ground black pepper, thyme sprigs and extra virgin olive oil. Mix to coat the mushrooms with the oil and seasoning.4 large Portobello mushrooms caps, 1/8 teaspoon kosher salt, 1/8 teaspoon freshly grond black pepper, 5 -6 fresh thyme sprigs, 2 tablespoons extra virgin olive oil
- Transfer the sheet pan to the preheated over. Roast for 15 to 18 minutes. Remove and set aside.
Meanwhile Make the sofrito
- In a small mini food processor or blender, add the onions, bay leaf, oregano leaves, garlic, cilantro and olive oil. Pulse until combined and blended – I like a little texture in the sofrito.1 medium onion, 1 bay leaf, 1 tablespoons fresh oregano leaves, 6 – 8 cloves garlic, 1 bunch fresh cilantro , 1 – 2 tablespoons extra virgin olive oil
- Shred the tomatoes into a mixing bowl. Add in the blended sofrito mixture.Note: Alternatively, the tomatoes can be chopped and added to the blender with the remaining ingredients. I shred the tomatoes due to the texture3 vine ripened tomatoes
Make the paella
- Heat a cast iron skillet or paella pan. Add the olive oil.3 tablespoons extra virgin olive oil
- Carefully add the sofrito tomato mixture. Add the cumin and paprika. Season with a pinch of salt and freshly ground black pepper. Cook over medium flame – 10 – 12 minutes until the mixture starts to darken.1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/8 teaspoon freshly ground black pepper
- Make a clearing in the center of the sofrito. Add a couple teaspoons olive oil if necessary. Add in the brown rice and toast for a minute or two.1 cup basmati brown rice
- Season with salt. Mix to combine the rice with sofrito mixture.1 1/4 teaspoon kosher salt
- Add in the bloomed saffron with the blooming liquid. Start adding the stock in batches. Start with 2 1/2 cups. Stir and cook on medium low. As the liquid starts to evaporate, add another couple of cups. Continue cooking until almost evaporated.1/2 teaspoon saffron, 1 1/2 cups shrimps stock
- At this stage the rice grains will start plumping up and softening but still has a grainy texture. Add in the final batch of the stock. Note: Once this batch of stock is added in don't stir or mix. You want the bottom of the rice to form a crust.
- Once the last batch of liquid is mostly evaporated, Sprinkle in the frozen peas. Season with a pinch of salt. Sprinkle in the roasted mushrooms. Continue cooking for 5 to 6 minutes.Note: Do not mix or stir the vegetables. Let the steam cook them.1/4 – 1/2 cups English sweet peas
- Turn off the stove. At this stage the rice should be fully cooked with a slight al dente texture. Cover the pan with a tight lid. Let stand for 10 minutes.
In the meantime season and cook the shrimps.
- In a medium bowl, add the strips, paprika salt and freshly ground black pepper. Add a teaspoon or two of olive oil. Mix to coat the shrimps with the seasoning.1 pound Colossal shrimps, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
- Add the olive oil, garlic and red pepper flakes to an unheated frying pan or skillet. Turn on the flame to medium low. Cook the garlic and red pepper flakes just until it starts to sizzle and become fragrant. About 2 minutes.2 – 3 Tablespoons extra virgin olive oil, 10 -12 cloves garlic, 1/2 teaspoon red pepper flakes
- Remove as much of the garlic pepper mix into a small bowl.
- Add the shrimps into the pan in a single layer. Pan fry the shrimps for 3 to 4 minutes per side until cooked through and no longer opaque. Add cack the garlic pepper mix. Mix to combine. Turn off the flame.
Bring it altogether
- Remove the cover from the paella rice vegetable mixture. Add in the shrimps with the garlic pepper olive oil. Serve hot. Enjoy.
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Notes
Nutrition
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