Recipe of Any-night-of-the-week Mushrooms and Chestnuts in Autumn-Coloured Paella

Mushrooms and Chestnuts in Autumn-Coloured Paella.

Mushrooms and Chestnuts in Autumn-Coloured Paella

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, mushrooms and chestnuts in autumn-coloured paella. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Mushrooms and Chestnuts in Autumn-Coloured Paella is one of the most well liked of recent trending foods in the world. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Mushrooms and Chestnuts in Autumn-Coloured Paella is something which I have loved my whole life.

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

The ingredients needed to make Mushrooms and Chestnuts in Autumn-Coloured Paella:

{Make ready of Uncooked white rice.
{Take of Chicken thigh.
{Prepare of chestnuts Sweet chestnuts in sugar syrup.
{Make ready of Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms).
{Take of Onion (finely chopped).
{Take of Garlic (finely chopped).
{Get of Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water).
{Take of Salt and pepper.
{Make ready of Saffron (or turmeric).
{Make ready of Sherry (or white wine).
{Make ready of Red bell pepper (julienned for garnishing).
{Take of Italian parsley (or parsley).
{Get of Lemon (I used Kabosu citrus).
{Get of Olive oil.

Instructions to make Mushrooms and Chestnuts in Autumn-Coloured Paella:

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

So that is going to wrap it up for this exceptional food mushrooms and chestnuts in autumn-coloured paella recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!