Paella with Mushrooms

Our take on a Spanish Classic

Our take on a Spanish Classic

We’ve made a few modifications to this dish that make it not really authentic, but is how we like it.


  • olive oil
  • 1 yellow or white onion
  • 1 green pepper
  • 4 cloves of garlic
  • 12 oz green beans (substitute asparagus or peas)
  • small container of crimini mushrooms
  • 1 lb. andouille sausage (not the smoked kind. raw sausage. can substitute another raw pork sausage with creole type seasonings or spicy Italian pork sausage)
  • 1 1/2 lbs. chicken thighs
  • 1 lb. shrimp
  • 28 oz. diced tomatoes
  • 40 oz. chicken broth
  • 1 1/2 cps. Arborio rice (any short or medium grain rice can work but Arborio is the best bet)
  • Saffron (optional)
  • 1 1/4 tbl salt
  • 1 tbl black pepper
  • 1/2 tbl dried oregeno
  • 1 tsp dried thyme
  • 1 tsp dried rosemary (broken up) or a couple sprigs of fresh
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 2 bay leaves


  1. Make a summer cocktail or pour a glass of rosé.
  2. Prep veggies and meat by chopping into bite sized pieces (not too small) and put into prep bowls. Onion, pepper and garlic can go in one bowl. Green beans and mushrooms in one bowl. Chicken and sausage can go into one bowl. Shrimp go into their own bowl. Make the spice mix and put it into its own bowl. Open the can of tomatoes.
  3. Heat your coals. Once they're ready spread them out evenly and place the pan into the grill so it balances on top.
  4. Use enough olive oil to give a nice coating.
  5. Inside on the stove top heat the broth in a pot and if you are using it, add saffron. Ultimately you want it at boiling when you remove and add later but you don't want it to all boil off so this is where a partner comes in handy to watch it or start it at the right time.
  6. In the paella pan, Saute the onion, pepper and garlic mixture until translucent.
  7. Add the chicken and sausage, cook until done.
  8. Add the can of tomatoes and spices. Mix up and once it's boiling;
  9. Add the rice and chicken broth. Stir it around and make sure everything is well incorporated.
  10. Cook the broth down about halfway, continue stirring. (about 15 minutes)
  11. Add green beans and mushrooms. Continue stirring and cook until broth is almost gone (about 15 minutes)
  12. Add the shrimp, give it a quick mix and stop stirring.
  13. Let the rest of the liquid cook off and a crust will form. Be careful not to let it burn. This is really hard. All times above will vary depending on how hot your coals are. When you add the broth and rice you essentially start a countdown clock to cook down the broth while adding the rest of the ingredients so they don't over cook. It takes practice to know when to stop stirring and let it go but it's a lot like cooking regular rice when you stop seeing the bubbles it's done.