Breakfast paella with Divine cooking oil
This breakfast egg and mushroom paella is a butterlicious treat made with Divine Cooking oil. It’s simply Yumminacious!
Did you know?
Blended and tested by our expert chefs, Divine brings you the unique blend of pure soybean and cottonseed oils, high in polyunsaturated fatty acids and a source of omega 3*. The natural buttery flavour makes Divine the smart, tasty choice for all types of cooking. Treat your family and friends to divine food flavours today.
*For scientific references please visit the following page: Scientific Resources
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Breakfast Paella
6-8
servings15
minutes55
minutesIngredients
3 tablespoons Divine Cooking Oil
2 trays button or cremini mushrooms
1 tablespoon chopped fresh parsley for garnishing
1 red bell pepper, cored, seeded, and julienned
1 teaspoon sea salt
1 medium red onion
4 cloves garlic, minced
1 to 2 teaspoons smoked paprika
1 (14-ounce) can diced tomatoes, undrained
1 (14-ounce) can artichoke hearts, drained and quartered
2 cups uncooked rice
4 cups broth of your choice
1 cup filtered water
1 teaspoon saffron threads (optional but recommended)
6 eggs
Directions
- Heat a large, well-seasoned with Divine Cooking oil, cast iron skillet over high heat. Once the pan is hot, add the onions, mushrooms, and garlic. Reduce the heat to medium-high.
- Add the rest of the ingredients such as the red bell pepper, tomatoes, artichokes, salt, paprika, saffron, rice, and stock of your choice. Level out the rice and continue to cook for another 10 to 20 minutes, or until most of the liquid has been absorbed and the rice is tender - if the rice is a little hard add more water as needed and cook until light and fluffy.
- Make holes in the paella to add eggs and let simmer for another 5 minutes. Remove the pan from the heat, loosely cover with foil, and let rest for 10 minutes. Season to taste with more sea salt and parsley. Remove from the pan and serve.
