Deep in a mysterious forest setting, this paella pushes the boundaries of what a Spanish rice dish can be. Wild mushrooms, dark game stock, and forest herbs create an intensely flavored, earthy paella that feels like it was cooked over an open fire — because it was.
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Ingredients
- 400g Bomba rice
- 300g wild mushrooms (mix of shiitake, porcini, chanterelle)
- 300g game meat or rabbit
- 2 ripe tomatoes, grated
- 4 cloves garlic
- 1 tsp smoked paprika
- Fresh thyme and rosemary
- 1.2 litres dark game or chicken stock
- Olive oil, salt
How to Make It
Brown the game meat in hot olive oil and set aside. Sauté garlic and mushrooms until the mushrooms release their liquid and it evaporates. Add grated tomato and smoked paprika to build a rich sofrito. Add rice, then pour in hot dark stock. Cook 8 min high, 8 min medium. Return the meat and add fresh herbs in the last 5 minutes. Finish with socarrat, rest covered.
Chef’s Tips
- Smoked paprika instead of sweet gives this paella its distinctive forest character.
- Don’t skip the socarrat — the crust is everything in this dish.
- A dark, rich stock is key — chicken stock alone won’t give you the depth you need.
Recommended Equipment
🥘 Carbon Steel Paella Pan — ideal for outdoor cooking and socarrat.
🌿 Premium Saffron (Zaran) — even forest paella needs good saffron.
