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Paella With Wild Mushrooms

Paella With Wild Mushrooms


  • 6 tablespoons extra virgin olive oil
  • 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated
  • salt
  • 1 pound assorted wild mushrooms, cleaned and cut into pieces if caps are larger than 2 inches
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sweet pimenton
  • 2 pinches saffron threads (about 20 total), lightly toasted and ground
  • 7 cups vegetable stock or chicken stock
  • 3 cups short or medium grain rice