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 texture
  3 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.