How to make
Finely chop the onion, garlic and green peppers. The mushrooms - washed and cleaned, are cut into large pieces, if there are small ones, you can leave them whole. Cut the carrot into small pieces and the red pepper into long strips.
In a paella pan with a diameter of at least 14″ (30-35 cm) or a pan of similar dimensions, heat the olive oil - you can do it on a larger hib, on fire or on gas with the special paella pan - paellera.
Pour all the chopped vegetables and fry for 5 minutes. Add the grated tomatoes, rosemary, paprika, salt, saffron and turmeric and continue cooking for another 5 minutes.
Pour in the broth and cook for 10 minutes, then pour the rice, spread it out evenly, and cook for 5 minutes on high heat (one degree below maximum heat).
Reduce the heat to low and let the mushroom paella simmer for 10-12 minutes or until the liquid is absorbed (to make sure you follow the correct proportions and time to cook the rice, see the manufacturer's instructions).
After turning off the heat, leave the paella on it for 3-4 minutes, then remove it, cover it with a clean towel and wait 5-8 minutes before serving.
Serve with Aioli Sauce (Garlic Mayonnaise) and lemon slices, if desired.
Enjoy your meal!
