Cast-iron paella with wild mushrooms, kale, Italian sausages, and eggs from Sundays with Sophie: Flay Family Recipes for Any Day of the Week (page 84) by Bobby Flay and Sophie Flay and Emily Timberlake

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on November 06, 2023

    This recipe taught me quite a bit about paella making, the most important part being medium to medium high heat to ensure the crust forms on the bottom of the dish. You must trust the process, I kept thinking I was burning it but actually I could have gone even higher as I had a nice crust in spots, not in others. The finished dish was too salty as the other reviewer pointed out, I really never measure salt so that's probably on me. I will use his method for variations on this recipe but I like the mushrooms and kale. I am not sure the eggs added much but mine weren't runny by the end and looking at the picture I think they are supposed to be.

  • bwhip on October 15, 2023

    Delicious and hearty. Prep wasn’t too difficult. The cooking of the rice is much like risotto, very hands-on for 20+ minutes, adding a bit of stock every few minutes for the rice to gently absorb. Ours wound up being a bit more salty than I’d like, so I’ll be more careful with that next time, and be sure to use a low-sodium stock if not homemade.

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