Mushrooms and Chestnuts in Autumn-Coloured Paella
Mushrooms and Chestnuts in Autumn-Coloured Paella

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To begin with this recipe, we must first prepare a few ingredients. You can cook mushrooms and chestnuts in autumn-coloured paella using 14 ingredients and 15 steps. Here is how you cook it.

Ingredients needed to cook Mushrooms and Chestnuts in Autumn-Coloured Paella:

  1. 350 grams Uncooked white rice
  2. 150 grams Chicken thigh
  3. 8 chestnuts Sweet chestnuts in sugar syrup
  4. 150 grams Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms)
  5. 1/4 Onion (finely chopped)
  6. 1 clove Garlic (finely chopped)
  7. 185 ml Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water)
  8. 1 Salt and pepper
  9. 1 pinch Saffron (or turmeric)
  10. 1 tbsp Sherry (or white wine)
  11. 1 dash Red bell pepper (julienned for garnishing)
  12. 1 dash Italian parsley (or parsley)
  13. 1 Lemon (I used Kabosu citrus)
  14. 1 Olive oil

Steps to serve Mushrooms and Chestnuts in Autumn-Coloured Paella:

  1. Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while.
  2. Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes.
  3. Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface.
  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.
  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.
  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.
  7. Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan.
  8. In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat.
  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.
  10. If you don't have saffron, you can sprinkle with turmeric to make the soup yellow.
  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.
  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.
  13. After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds.
  14. Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon.
  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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