INGREDIENTS
- 140ml olive oil
- 200g Jerusalem artichokes, into chunks
- Half an onion, finely chopped
- 200g wild mushrooms, teared
- 0.4g saffron
- 6 garlic cloves, finely chopped
- 440g Spanish rice
- 1 tomato, grated
- 1 tsp smoked paprika
- 1 glass of red wine
- 2L of mushroom stock
- A few sprigs of thyme
- Salt to season
- Chestnuts to shave on top
Preparation
Infuse the crumbled saffron in the mushrooms stock. Keep warm over the lowest heat.
Place a paella pan over high heat with the olive oil and the large chunks of Jerusalem artichokes and fry it for 5 minutes. Then add the mushrooms and fry for a further 4 minutes. Add the finely chopped onion until a nice brown caramelisation has been achieved in all the ingredients and season with salt.
Add the garlic, closely followed by the pimenton and grated tomatoes, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for another couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Season with pepper and add the sprigs of thyme. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes and on medium for the last 9 minutes without stirring. Let it rest off the heat for 5 minutes before shaving the chestnuts with the help of a peeler and eating it. Buen provecho!
