Spanish Mushroom Paella | The Meatiest Vegetable Paella

Cut 6 button mushrooms and 6 baby portobello mushrooms, each one into 4 evenly sized quarters, cut 15 green beans in half and finely grate 1 large tomato

Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the green beans and mix with the olive oil, after 2 minutes add in 1/2 onion finely diced and continue to mix with the olive oil, after 90 seconds add in the chopped mushrooms and continue to mix, 2 minutes later add in 4 cloves garlic finely miced and cook for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, give it a quick mix and then add in the grated tomato and season with sea salt & black pepper, mix until well mixed and then add in 1 cup round rice, mix until well combined, add in 2 1/2 cups vegetable broth, give it one final mix, after this step don´t mix the rice again, as it distrups the way the rice cooks

After 10 minutes and most of the broth has been incorporated into the rice, lower the fire to a low-medium heat and simmer for 3 to 4 minutes or until all the broth has been incorporated into the rice, then hit back to a medium-high heat and go for 75 to 90 seconds (to achieve the socarrat), remove the pan from the heat and cover with a dishcloth

After 5 minutes uncover the paella, sprinkle with freshly chopped parsley and serve at once, enjoy!