Paella De Trufa Recipe

Prep saffron and stock

Warm the vegetable stock in a saucepan; remove from heat and stir in saffron threads to steep. Keep hot on a low simmer.

In a wide, heavy-bottomed paella pan or large skillet (about 12 inches), heat 2 tbs olive oil over medium heat. Add the finely diced shallot and sauté until translucent, about 4 minutes. Add minced garlic and smoked paprika and cook 30 seconds until fragrant.

Add the bomba rice and toast, stirring, for 2 minutes so each grain is coated and slightly translucent at the edge.

Pour in the white wine and stir until mostly absorbed, about 2 minutes.

Begin adding hot saffron-infused stock, 1 cup at a time, pouring evenly across the pan. After each addition, distribute rice evenly but do not stir vigorously; cook at a medium simmer so the surface is lively but not boiling. Continue until rice is nearly al dente, about 18–20 minutes total, adjusting heat to maintain a gentle simmer. Reserve about 1/4 cup stock if needed.

Season with salt and pepper during the cooking process, tasting as it approaches doneness and adjusting.

While the rice cooks, heat 1 tbs olive oil and 1 tbs butter in a sauté pan over medium-high heat. Add mixed exotic mushrooms in a single layer where possible and let them brown without moving for 2–3 minutes, then toss and continue until deeply caramelized and reduced, about 6–8 minutes total.

Stir in thyme leaves and 1 tsp soy sauce or tamari, cook 1 more minute, then remove from heat. Taste and adjust salt if needed. Keep warm.

When the rice is about 4–5 minutes from done, distribute the cooked mushrooms evenly across the rice so their juices incorporate into the final cooking stage.

Preheat oven to 200°C / 400°F. Toss dried cooked chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika and 1/2 tsp fine sea salt. Spread on a baking sheet in a single layer and roast until crisp, 20–30 minutes, shaking the pan every 8–10 minutes. Remove when golden and very crispy. Keep at room temperature; they will crisp further as they cool.

Blanch snow peas (and frozen peas if using) in boiling salted water for 30–45 seconds until bright green and crisp-tender, then shock in ice water. Drain and pat dry.

When rice is fully cooked (tender with a slight bite and most liquid absorbed), arrange blanched snow peas and peas across the top. Spoon crème fraîche in small dollops across the surface (about 1/2 cup total). Dot the truffle pearls evenly across the paella and gently press them into the rice so they warm and release aroma.

Turn heat to low, cover loosely with foil or a lid for 3–4 minutes to allow flavours to marry and crème fraîche to soften. This also helps form a light socarrat (crispy bottom). After 3–4 minutes, increase heat briefly (30–60 seconds) if you want a more pronounced socarrat — listen for gentle crackling but do not burn.

Remove from heat. Zest the lemon over the paella, squeeze 1 tbs lemon juice evenly, and sprinkle chopped parsley. Drizzle optional 1 tsp truffle oil if using.

Scatter the crispy chickpeas on top just before serving so they remain crunchy.

Serve the paella hot at the table from the pan, offering lemon wedges on the side. Encourage diners to spoon through the crème fraîche and truffle pearls for bursts of richness.

Leftovers: cool quickly, refrigerate in an airtight container up to 2 days. Reheat gently with a splash of stock in a skillet; add fresh truffle pearls or oil after reheating.