bienvenidos welcome to Spain on Fork
today we're making another amazing paella
that's very easy to make and it has such an
amazing flavor to it
a Spanish paella with portobello mushrooms and roasted garlic
now this paella is naturally vegan but
those portobello mushrooms really give
this dish a beautiful meaty texture
you ain't gonna be missing no seafood or
meat in this paella
plus this paella hits on all the right notes
has a beautiful authentic Spanish flavor
and that famous socarrat
which is that layer of caramelized rice underneath
really quick before we get started
couple important things where you're
making a Paella
the first thing is the pan
make sure use a paella pan they're not that
expensive and they cook everything
correctly the second thing is the rice
make sure that use round rice very
important this is very similar to medium
grain rice which you can find at your
supermarket and last but not least one
of the most important ingredients the saffron
for the love of me whatever you do
don't use imitation saffron when you're
making a paella you use some high quality
saffron I'm gonna be using some saffron
threads from golden saffron this is some
grade 1 high quality premium saffron
gives this paella that beautiful
Mediterranean flavor one of the best
saffron's I've ever tasted
link below where you guys can get this
alright folks let's make some paella
we´re gonna begin by grabbing a spring onion
and I'm gonna finely chop some of the
green leaves this has already been cleaned
next up I've got 12 baby portobello mushrooms 
these look amazing if you can't find these in your area
you can just use button mushrooms 
I'm gonna give them a quick rinse
make sure you pat them dry with some paper towels 
to remove any of that excess dirt
and I'm gonna cut off a little bit of the stem 
but you don't want to cut it off completely
and then cut each
mushroom into four quarters
and for the final ingredient 
I've got a roasted head of garlic here
I just drizzled this with a little extra virgin
olive oil and put it in the broiler for about 20 minutes
and remove the cloves from the head of garlic
okay let's start cooking our paella grab a paella pan
heat it with a medium-high heat
and add a generous 1/4 cup of extra virgin olive oil
after heating the oil for two minutes I'm gonna add the baby portobello mushrooms into the pan
and start mixing them around with the oil
you want to make sure that you mix these
continuously that way they all cook evenly
after cooking our mushrooms for about
three minutes I'm gonna make a well in the pan
add 1/2 of an onion that I finely diced 
and 2 cloves of garlic that I finely minced
and mix them around with oil
two minutes after cooking our garlic and our onions 
I´m gonna add a generous 1/2 tsp
of sweet smoked Spanish paprika
season everything with sea salt 
and freshly cracked black pepper
then mix it all together until it's well combined
once everything is well combined 
I'm gonna add 1/2 a cup of tomato puree
this is basically canned tomato sauce
then add the roasted cloves of garlics
a generous portion of the chopped spring onions leaves
and season again with sea salt
and mix it all together until it's well combined
two minutes after adding the tomato sauce into the pan I'm gonna add 2 1/4 cups of vegetable broth
very important to use a good quality
vegetable broth in this paella
pinch in about 1/2 tsp of saffron threads
season again with a little sea salt
and give it a gentle mix that way
everything is well distributed
once this comes to a boil I'm gonna let
it boil for an extra minute that way
that saffron can really infuse into the broth
after letting this boil for one minute
I'm gonna add 1 cup round rice
again very important to use round rice 
similar to medium grain rice
and using a spoon I'm gonna gently move the rice around that way it's evenly distributed after
after this part right here we're not gonna mix
the rice anymore but you can give the
pan a quick shake once in a while 
and make sure to taste your broth
to make your all your seasonings are correct 
there's nothing worse than a pealla that is
underseasoned
it's been about ten minutes since we
added the rice into the pan and we've
been cooking this in a medium-high heat
let's go ahead and lower the fire to a
low medium heat and we´re gonna simmer this
between three to four minutes
after simmering our rice for about four
minutes let's go ahead and get that socarrat
we're gonna hit this to a medium-high heat
and I'm gonna cook this for about
two minutes this is gonna give us that
perfect caramelized rice in the bottom of the pan
after cooking our paella in a medium-high heat 
for exactly 2 minutes
I'm gonna remove it from the heat
cover it with some foil paper and a dish cloth
and I'm gonna let this rest here for about five minutes
while our paella is resting I'm gonna
cut a couple lemon wedges for garnish
and also a little squeeze on top of that rice 
adds a beautiful flavor to this paella
after leaving our paella to rest for 5 minutes 
I´m gonna uncover it
and look how beautiful this looks
garnish it with a couple lemon wedges
and some of the finely chopped green onion leaves
and our paella is ready to go
now this paella looks and smells absolutely amazing 
I cannot wait to try this let's get in there and give it a try
now this looks unbelievable here we go
beautiful flavor to this paella
between those portobello mushrooms and that
roasted garlic wow explosion of flavors 
got a beautiful texture to it
thanks to that socarrat that caramelized rice 
and those mushrooms they have a beautiful
meaty texture to them you don't miss
the seafood or any meat in this paella
amazing flavors very easy to make 
the perfect paella for virtually everyone
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until the next time...Hasta Luego!!
I can do this taste test all day
this is so good this is like my fourth try
I´m gonna spend all day doing this until that paella completely gone seriously
