The Best Beef & Mushrooms Paella Recipe—Guaranteed To Wow Your Guests!

Why Beef and Mushrooms Paella? It’s the ultimate comfort food you’ve been missing! Using a proper paella pan is crucial for achieving the perfect texture. These pans are wide and shallow, allowing the rice to cook evenly and develop a crispy bottom layer, known as the socarrat. Maintaining the right heat is important when cooking paella. Whether using a paella burner, open flame, or outdoor grill, it’s essential to ensure consistent heat distribution. Avoid over-stirring the paella to let the rice develop its unique texture and prevent it from becoming mushy. Enjoy the beef and mushrooms paella as the ultimate comfort food you’ve been missing.

To create a delightful Beef and Mushrooms Paella, you’ll need the following essential ingredients:

Beef: Choose a tender cut such as sirloin or ribeye for the best results.

Mushrooms: A mix of button, cremini, and shiitake mushrooms will add depth and complexity to the dish.

Paella rice:Use short-grain rice such as Bomba or Round Rice

Stock: A rich beef or vegetable stock will enhance the overall taste.

Chopped Tomatoes

Paella Spices: Saffron, Paprika and Paella Mix

Preparing the Ingredients

1. Marinate the Beef: Start by marinating the beef in olive oil, garlic, salt, and pepper. Let it sit for at least 30 minutes to absorb the flavors.

2. Clean and Slice Mushrooms: Clean the mushrooms thoroughly and slice them evenly to ensure they cook uniformly.

3. Measure the Rice and Stock: Measure out your paella rice (300 grs) and beef stock (900 ml), keeping them ready for the cooking process.

Cooking Steps

1.**Sauté the Beef:** In a large paella pan, heat some olive oil and sauté the marinated beef until it is browned on all sides. Remove the beef and set it aside.

2. **Cook the Mushrooms:** In the same pan, add a bit more olive oil if needed and sauté the mushrooms until they release their moisture and become golden brown.

3.**Add Aromatics:** Add chopped onions, garlic to the pan. Cook until the onions are translucent.

4. **Incorporate the Rice:** Add the paella rice to the pan, stirring it with the vegetables and mushrooms. Allow the rice to toast slightly for a couple of minutes.

5. **Pour in the Stock: Add the saffron-infused stock and a splash of white wine to the pan. Stir to combine all ingredients, then let it simmer without stirring.

6. **Add the Beef:** Once the rice is halfway cooked, reintroduce the beef to the pan, distributing it evenly.

7. **Simmer and Serve:** Let the paella simmer until the rice is fully cooked and has absorbed all the liquid. Garnish with fresh herbs and serve hot.

Tips for Perfect Beef & Mushrooms Paella

Choosing the Right Pan

Using a proper paella pan is crucial for achieving the perfect texture. These pans are wide and shallow, allowing the rice to cook evenly and develop a crispy bottom layer, known as the socarrat.

Maintaining the Right Heat

Cooking paella requires a consistent heat source. If you’re using a paella burner, the heat is evenly distributed across the pan. Alternatively, cooking over an open flame or outdoor grill can provide an authentic touch.

Avoid Over-Stirring

Unlike risotto, paella should not be stirred frequently. It´s better to shake the pan every now and then. This allows the rice to develop its characteristic texture and prevents it from becoming mushy.