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King Trumpet and Shiitake Mushroom Paella Recipe with Spanish Tofu Crumbles
Chef Julia Dunaway
8 ounces mixed mushrooms, shiitake, King trumpet, and cremini
1 cup chopped yellow onions
3 cloves garlic, minced
½ large red bell pepper, cut into matchstick pieces
1 mild jalapeno pepper, finely chopped (optional)
1 medium tomato, chopped
½ cup peas (frozen, defrosted)
½ cup green beans (blanched, shocked in ice water and drained), cut in half
1 cup curly kale, chopped
½ teaspoon smoked paprika
½ teaspoon Raw Essentials saffron seasoning blend (paprika, salt, turmeric, pepper, garlic, saffron, spices)
1/2 teaspoon saffron threads
1 sprig fresh thyme
½ teaspoon salt
½ teaspoon pepper
2 sprigs fresh thyme
Garnish with parsley and lemon slices
7 ounces Bomba rice (a little less than 1 cup) You can also use arborio rice.
2 ½ cups vegetable stock, divided (plus more for sauteing the vegetables and adding to paella, as needed—so have an extra cup of vegetable stock standing by)
1 tablespoon tahini (optional)
1 medium tomato, chopped (around the outside, discard the seeds)

Cut the mushrooms first. Cut the tough ends off the King Trumpet mushrooms and discard. Slice the mushrooms lengthwise from top to bottom) into slabs. Cut the slabs into ½ inch pieces. For the shiitake mushrooms, remove the stems and slice the caps into strips. For cremini mushrooms, trim the end of the stems and slice the whole mushrooms into thin pieces.
In a 12-inch paella pan, heated over medium high heat, add the mushrooms and season with a little freshly ground sea salt and pepper. Cook for about 10 minutes total time, turning halfway through. Add a little stock after the first couple minutes and cover with a lid. Stir a few times. Remove lid for the last few minutes so mushrooms brown lightly.
Remove the mushrooms to a plate and set aside.
Add the onions and red bell peppers and saute until soft, about 5 minutes. Add the garlic and cook for 1 minute.
Stir in the tomatoes, ½ cup of the stock, thyme (stripped from stem), paprika and saffron. Bring to a boil, reduce to simmer until all the liquid is cooked off, about 5 minutes. Add the rice and stir well to coat. Increase the heat slightly and lightly toast the rice for a couple minutes.
Return the mushrooms to the pan, slowly add the broth and tahini. Bring to a heavy simmer on medium high heat for 1-2 minutes. Turn the heat down to medium low and cook uncovered for 7—8 minutes, repositioning the skillet every few minutes for even cooking. There should be some movement in the pan, but it should not be boiling. It should not be dry, so add a small amount of broth if it is. After 7-8 minutes, check to make sure the bottom isn’t burning and reduce heat, if needed. Add more stock, if needed. Place a lid on the pan and cook for 8 more minutes. (Some people prefer to leave it uncovered the full time, so try that if you prefer.)
Note* I stirred it after the first 8 minutes, very gently, but some experts in paella say to never stir it or the rice will be too creamy. I was worried the bottom was getting too dark.
After a total of 15 minutes, test the rice to see if it’s almost done. Simmer for 5 more minutes, uncovered. The rice will be al dente but should not be hard.
Remove from heat and add the peas, green beans and kale to the top. Don’t mix it in. (Yes, I did in the demo, but shouldn’t have.)
Allow it to rest, covered with foil, for 5-8 minutes. Garnish with Spanish tofu sausage, parsley and lemon.

Spanish. Tofu Crumbles
Chef Julia Dunaway
1 package (14 ounces) extra firm tofu
2 tablespoons tahini
2 tablespoons low sodium soy sauce
1 tablespoon vegetable broth
1 tablespoon nutritional yeast
1 teaspoon date syrup
1 teaspoon smoked paprika
1 teaspoon Southern Seasonings Saffron Seasoning Blend or a pinch of saffron
(if you don’t have saffron use a pinch of turmeric)
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of sea salt, few grinds of black pepper
Mix marinade ingredients together.
Drain tofu, wrap in paper towels and a cloth towel and press under a cutting board with a heavy book on top for 15-20 minutes, at least. Crumble tofu by hand, picking off 3/4 inch chunks and placing them in a shallow dish. If you try to crumble the tofu by mushing it all together the chunks will be too small, so do it one piece at a time.
Place the marinade on top of the tofu crumbles and mix gently. Marinate for a few minutes.
Place tofu on a parchment lined baking sheet and bake at 375° for a total of 30 minutes, stirring gently halfway through baking time.

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Thanks for watching the video King Trumpet and Shiitake Paella