Mushroom and bacon paella
■ Ingredients (for 2 people) ■
1 cup of raw rice 80g of bacon block
1/2 pack of shimeji mushrooms, 2 shiitake mushrooms, 2 mushrooms, 1 paprika, 1 clove of garlic, 1 tablespoon of olive oil
100g canned chopped tomatoes
1 teaspoon granulated consommé
150cc of hot water
(Dissolve the granulated consommé.)
1/2 lemon Italian parsley as needed
■ How to make ■
01
Cut the block bacon into 1cm strips.
Tear the shimeji mushrooms. Thickly slice the shiitake mushrooms, mushrooms, and peppers. Finely chop the garlic.
Slice the lemon into wedges and tear the Italian parsley.
02
Heat olive oil and garlic in a frying pan over low heat, and when the aroma comes out, add the raw rice without washing it and stir-fry.
When the rice becomes translucent, add the consommé soup (granulated consommé + hot water) and the can of chopped tomatoes and simmer for about 10 minutes until all the water has evaporated.
03
Transfer "02" to a heat-resistant container and top with shiitake mushrooms, mushrooms, shimeji mushrooms, paprika, and bacon.
04
Place the oven-safe dish in a mesh basket and heat at 200°C for 15 minutes.
05
Garnish with lemon and sprinkle with Italian parsley to finish.
■ Key Points ■
- By cooking in a frying pan and then putting it in the oven, the surface will be crispy and the rice will be cooked without any hard cores.
If the ingredients are burning, cover them with aluminum foil and cook until cooked through without browning.
■ Nutritional value ■
Energy: 519kcal / Salt equivalent: 1.3g
■ Accessories used ■
mesh basket
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