Ingredients:

500g paella rice

150g onion

250g oyster mushroom

150g green beans

50g Chinese garlic greens (you can use 3 garlic cloves instead)

1.5-2L vegetable stock

½ teaspoon saffron

3-4 cherry tomatoes

 

Preparation:

Preheat paella pan.

Finely chop the onion and fry on medium/low heat for 3-4 mins, adding olive oil. Don’t let onion get brown.

Add paella rice (don’t rinse the rice as we need to keep it as starchy as possible to achieve a creamy consistency). Fry for another 2-3 mins, stirring constantly.

Meanwhile heat the vegetable broth in a separate pot, adding saffron and let it infuse for a few mins.

Add chopped oyster mushroom and fry for 2-3 min.

Add the halved cherry tomatoes, garlic greens and vegetable broth. Ladle in just a small amount of broth at the time, keeping an eye on the rice so it doesn’t burn.

N.B. we don’t follow the traditional way of cooking paella where it is desirable to burn the bottom of the dish, as this would unbalance Yin & Yang.

Cook on low heat uncovered for about 18-20 min, stirring now and again until the rice is tender and still covered with some liquid.

Stir in the chopped curly kale, cover with a lid, and cook for another 2-3 min.

Turn the heat off and leave it covered for another few mins.

Serve from the paella pan, topping with dry roasted pecan nuts, lemon wedges and freshly ground black pepper

This recipe serves 4 people.