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CapeCook - Rustic  South African Food

It’s all about the braai


Mushroom Paella:


Ingredients:

120g shiitake mushrooms

150g shimeji mushrooms

250g portabellini mushrooms

6 tablespoons olive oil

1 onion chopped

1 red pepper de-seeded and cut into thin strips

1 yellow pepper de-seeded and cut into thin strips

1 tin (400g) peeled and chopped tomatoes

1 tsp Robertsons Thyme

½ tsp Robertsons Rosemary

1 tsp Robertsons Paprika

Pinch of saffron soaked in a little water

300g paella rice

1L prepared vegetable stock

250g frozen peas

Robertsons Atlantic Sea Salt

Robertsons Black Pepper

Handful of chopped parsley to serve


Method:

Heat the oil in a large pan (use a paella pan if you have one) add the onions, peppers and mushrooms to the oil.

Add the thyme, rosemary and paprika

Fry until the onions are soft

Add the tomato and stir through

Add the rice and mix through

Add a cup of the stock, cook until the rice have absorb most of the stock

Add the rest of the stock ladle by ladle waiting each time that the rice absorbs it before adding the next

Stir in the peas, and season with the salt and pepper

Allow to simmer until the peas are heated through.

Serve with the chopped parsley on top.


Bon appetite

The SpiceMaster.