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Mushrooms And Chestnuts In Autumn-coloured Paella Recipe

Mushrooms and Chestnuts in Autumn-Coloured Paella Recipe
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Serving : 2
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Prepare the ingredients before making Mushrooms and Chestnuts in Autumn-Coloured Paella in your home. Then, follow these steps below to serve Mushrooms and Chestnuts in Autumn-Coloured Paella for your family or friends.

Ingredients: Mushrooms and Chestnuts in Autumn-Coloured Paella

  • 350 grams Uncooked white rice
  • 150 grams Chicken thigh
  • 8 chestnuts Sweet chestnuts in sugar syrup
  • 150 grams Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms)
  • 1/4 Onion (finely chopped)
  • 1 clove Garlic (finely chopped)
  • 185 ml Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water)
  • 1 Salt and pepper
  • 1 pinch Saffron (or turmeric)
  • 1 tbsp Sherry (or white wine)
  • 1 dash Red bell pepper (julienned for garnishing)
  • 1 dash Italian parsley (or parsley)
  • 1 Lemon (I used Kabosu citrus)
  • 1 Olive oil

How to Make Mushrooms and Chestnuts in Autumn-Coloured Paella

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Mushrooms and Chestnuts in Autumn-Coloured Paella in your home by yourself.

    Step 1
  • Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while.
  • Step 2
  • Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes.
  • Step 3
  • Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface.
  • Step 4
  • Cut off the stem end of the mushrooms. Pull shimeji or maitake mushrooms apart. Cut enoki or king oyster mushrooms into thirds, and shred vertically by hand.
  • Step 5
  • Pour olive oil in a Le Creuset pan or paella pan (or frying pan), place the chicken thigh from Step 1 facing the skin side down, and sauté over medium heat.
  • Step 6
  • Brown the chicken without moving much. The chicken will be cooked with the rice later on, so take out from the pan before it's cooked through, and set aside.
  • Step 7
  • Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan.
  • Step 8
  • In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat.
  • Step 9
  • Break up the saffron into small pieces. Combine the saffron and 1 tablespoon of the 185 ml chicken soup stock, and microwave for 15 seconds to make saffron water.
  • Step 10
  • If you don't have saffron, you can sprinkle with turmeric to make the soup yellow.
  • Step 11
  • Put the rice, saffron water, the remaining chicken soup, and sherry into the pan from Step 8. Heat over low-medium heat for 7 minutes.
  • Step 12
  • After 7 minutes, add the mushrooms, chicken, and chestnuts on top, cover with a lid, and heat over low-medium heat for a further 6 minutes.
  • Step 13
  • After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds.
  • Step 14
  • Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon.
  • Step 15
  • You can buy a jar of sweet chestnuts in sugar syrup. As long as you have this at home, you can eat chestnut rice all year round.
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