At Fat Moon Mushrooms, we love blending the rich flavors of our locally-grown mushrooms with fresh seafood in this delectable Mushroom & Seafood Paella. The star of this dish is our combs tooth mushroom, known for its delicate, seafood-like texture that perfectly complements the shrimp, mussels, and saffron-infused rice. Whether you're cooking for a special occasion or just want to enjoy a taste of coastal Spain with a Fat Moon twist, this recipe will delight mushroom lovers and seafood fans alike.
The perfect party dish, this giant paella is a meal in one as well as a stunning center piece. This dish is incredibly flexible and I also look for ways to add more color. Be sure to use the red pepper! This recipe starts on the stove and finishes in the oven so the house smells amazing and your masterpiece is waiting patiently in the oven while your guests arrive.
Ingredients
1 pound Combs Tooth Mushrooms
1 pound Shrimp, shell on
2 pounds Mussels
1 pound Cod
1 pound Chorizo
1 large Onion, chopped
1 Red Bell Pepper, chopped
2 Roma Tomatoes, chopped
4 cloves Garlic, chopped
1 teaspoon Smoked Paprika
½ teaspoon Saffron Threads, soaked in warm water
1 ½ cups Arborio Rice
4 cups Vegetable or Seafood Broth
Lemon wedges (garnish)
Parsley (garnish)
Salt & Pepper
Directions
Preheat oven to 350 degrees
Heat olive oil in a large paella pan (or a wide skillet) over medium heat. Add the chorizo, chopped onion, bell pepper, and garlic. Cook for about 5 minutes until softened.
Add the torn combs tooth mushrooms and cook for another 3-4 minutes, until lightly golden.
Add tomatoes and paprika. Cook until the tomatoes are soft, about 5 minutes.
Add the rice and cook for 2 minutes to toast the grains of rice.
Add the broth, saffron, salt and pepper. Bring to a simmer and then place in the oven.
Bake for 10 minutes
Arrange the seafood on top and continue baking for 15 minutes or until the mussels have opened.
Remove from oven and garnish with lemon and parsley.
