featured 264

Wild Mushroom, Jerusalem Artichoke & Chestnut Paella Recipe

Autumn Paella with Jerusalem Artichokes and Wild Mushrooms

Autumn brings an abundance of mushrooms at markets and the first Jerusalem artichokes start appearing on restaurant menus. I discovered Jerusalem artichokes after moving to the UK 15 years ago — they aren’t commonly grown in Spain, but their subtle, artichoke-like flavor makes them an excellent addition to paella. This recipe combines seasonal produce from local farms with earthy wild mushrooms and a touch of saffron. Finish with shaved chestnuts for a luxurious, autumnal touch without the cost of truffles.

Ingredients

  • 140 ml olive oil

  • 200 g Jerusalem artichokes, cut into chunks

  • Half an onion, finely chopped

  • 200 g wild mushrooms, torn

  • 0.4 g saffron

  • 6 garlic cloves, finely chopped

  • 440 g Spanish rice (paella rice)

  • 1 tomato, grated

  • 1 tsp smoked paprika (pimentón)

  • 1 glass red wine

  • 2 L mushroom stock

  • A few sprigs of thyme

  • Salt and freshly ground black pepper, to taste

  • Chestnuts, thinly shaved to finish

Preparation

  1. Infuse the crumbled saffron in the warm mushroom stock and keep it on the lowest heat so it stays hot while you cook.

  2. Heat a paella pan over high heat and add the olive oil. Fry the Jerusalem artichoke chunks for about 5 minutes until they begin to color. Add the torn mushrooms and continue frying for another 4 minutes.

  3. Add the finely chopped onion and cook until the mixture achieves a golden, caramelized color. Season with salt as the vegetables cook.

  4. Stir in the garlic, then add the smoked paprika and grated tomato. Cook for about 2 minutes until the oil starts to separate from the tomato paste. Pour in the glass of red wine and let it reduce briefly.

  5. Add the rice and stir for a couple of minutes to coat the grains in oil and allow them to toast slightly.

  6. Carefully pour in the hot saffron-infused stock and stir to distribute the rice evenly. Add the thyme sprigs and season with freshly ground black pepper. Taste the liquid and adjust salt if needed.

  7. Cook on high heat for the first 10 minutes, then reduce to medium and cook for another 9 minutes without stirring. This helps develop the socarrat—the toasted bottom layer that is prized in paella.

  8. Remove the pan from the heat and let the paella rest for 5 minutes. Before serving, use a peeler to shave chestnuts over the top for a sweet, nutty finish. Serve warm and enjoy. Buen provecho!